Characterization of Primary Standards for Use in the HPLC Analysis of the Procyanidin Content of Cocoa and Chocolate Containing Products

Characterization of Primary Standards for Use in the HPLC Analysis of the Procyanidin Content of Cocoa and Chocolate Containing Products

This report describes the characterization of a series of commercially available procyanidin standards ranging from dimers DP = 2 to decamers DP = 10 for the determination of procyanidins from cocoa and chocolate. Using a combination of HPLC with fluorescence detection and MALDI-TOF mass spectrometr...

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Bibliographic Details
Main Authors: Mark J. Payne, David A. Stuart, Matthew Davey, William J. Hurst, Jan A. Glinski, Bruce Stanley
Format: Article
Language:English
Published: MDPI AG 2009-10-01
Series:Molecules
Subjects:
procyanidin
cocoa
chocolate
flavanols
HPLC
MALDI
reference standards
mass spectrometry
Online Access:http://www.mdpi.com/1420-3049/14/10/4136/

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http://www.mdpi.com/1420-3049/14/10/4136/

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