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A TLC‐Fluorescent Method of Detecting and Evaluating Individual Antioxidative Components
Author(s) -
CHANG W.H.,
LUU H. X.,
CHENG A. C.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb10817.x
Subject(s) - fluorescence , chromatography , chemistry , spots , irradiation , tocopherol , vitamin e , antioxidant , biochemistry , optics , physics , nuclear physics
A new method was developed to detect and to evaluate the amount and/or activity of individual antioxidative components extracted from plant materials or food products. The antioxidative components were separated on a fluorescent TLC plate and visualized by spraying with a tocopherol‐stripped soybean oil solution followed by exposing to UV irradiation in a TLC‐viewing UV cabinet. Antioxidative components on the plate appeared after 1‐3 hr of UV irradiation as fluorescent spots on a dark background, and their amounts and/or activity can be evaluated from the area and/or the fluorescence‐persisting time of the respective spots.