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Chemical and analytical aspects of areca nut
Author(s) -
Lord G. A.,
Lim C. K.,
Warnakulasuriya S.,
Peters T. J.
Publication year - 2002
Publication title -
addiction biology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.445
H-Index - 78
eISSN - 1369-1600
pISSN - 1355-6215
DOI - 10.1080/13556210120091455
Subject(s) - areca , nut , arecoline , chromatography , chemistry , saliva , acetic acid , catechu , food science , biochemistry , receptor , muscarinic acetylcholine receptor , structural engineering , engineering
A capillary zone electrophoretic (CZE) method for the rapid analysis of the major alkaloids (arecoline and guavacoline) in areca nut extract is described. Areca nuts were pulverized and then extracted with water by sonication in a water bath. After centrifugation, the supernatant was analysed on a fused‐silica capillary with 100 mM ammonium acetat–acetic acid (pH 4.6) as the running buffer at a voltage of 20 kV and temperature of 30#176;C. The method is applicable to the analysis of alkaloids in the nut, commercial preparations (pan masala) and in the saliva of areca nut chewers.