Presented at the 42nd Annual Meeting of the Institute of Food Technologists, Las Vegas, NV, June 22-25.1982.
A TLC-Fluorescent Method of Detecting and Evaluating Individual Antioxidative Components
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 2, pages 658–659, March 1983
How to Cite
CHANG, W.H., LUU, H. X. and CHENG, A. C. (1983), A TLC-Fluorescent Method of Detecting and Evaluating Individual Antioxidative Components. Journal of Food Science, 48: 658–659. doi: 10.1111/j.1365-2621.1983.tb10817.x
This research was supported by a grant from the Council for Agricultural Planning & Development, Executive Yuan, Republic of China.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 12/13/82; accepted 12/22/82.
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.