BUGDOLOVÁ, Sandra, Přemysl LUBAL and Marta FARKOVÁ. Isotachophoretic analysis of tea. In Libuše Trnková. XXI. Workshop of Biophysical Chemists and Electrochemists. 1st edition. Brno: Masaryk University Press, 2021, p. 82-83. ISBN 978-80-210-9943-2.
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Basic information
Original name Isotachophoretic analysis of tea
Authors BUGDOLOVÁ, Sandra, Přemysl LUBAL and Marta FARKOVÁ.
Edition 1st edition. Brno, XXI. Workshop of Biophysical Chemists and Electrochemists, p. 82-83, 2 pp. 2021.
Publisher Masaryk University Press
Other information
Original language English
Type of outcome Proceedings paper
Field of Study 10406 Analytical chemistry
Country of publisher Czech Republic
Confidentiality degree is not subject to a state or trade secret
Publication form storage medium (CD, DVD, flash disk)
WWW URL
Organization unit Faculty of Science
ISBN 978-80-210-9943-2
Keywords (in Czech) isoachophoresis; anions; tea; food control
Changed by Changed by: prof. RNDr. Přemysl Lubal, Ph.D., učo 1271. Changed: 5/10/2023 07:40.
Abstract
Tea is one of the most popular and consumed beverages in the world because it is a cultural drink with a long history prepared by infusing tea leaves in hot water. Tea contains many different substances that affect its taste, aroma, and colour.e ITP was applied for the analysis of loose black teas and teabags.The analytesof interest were sulphate, tartrate, malate, acetate, and phosphate ions. The ITP analyses werecarried out on electrophoretic analyser EA 102 (Villa Labeco, Slovakia) with a contact conductivity detector.
Links
MUNI/A/1192/2020, interní kód MUName: Vývoj metod a instrumentace pro analýzu biologicky významných látek 2021
Investor: Masaryk University
PrintDisplayed: 13/9/2024 06:49