Summary
A simple capillary electrophoretic method with UV detection has been developed for resolution of the enantiomers of 2,5-dimethyl-4-hydroxy-3(2H)-furanone, the key flavor compounds in strawberry fruit. The separation was performed in fused-silica capillaries (30/40.2 cm long×50μm i.d.) with running buffer consisting of 50mm ammonium acetate, pH 4.0, containing 20mm heptakis-(2,3-O-diacetyl-6-O-sulfato)-β-cyclodextrin (HDAS-β CD). The applied potential was 10 kV, the temperature 25°C, and detection was at 280 nm. The method was used to determine the enantiomer ratio of 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) isolated from strawberry fruits and from the yeastZygosaccharomyces rouxii. The formation of enantiomerically enriched(+)-DMHF byZ. rouxii was demonstrated for, the first time.
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Raab, T., Schmitt, U., Hauck, T. et al. Capillary electrophoretic resolution of the enantiomers of 2,5-dimethyl-4-hydroxy-3(2H)-furanone, the key flavor compounds in strawberry fruit. Chromatographia 57, 501–504 (2003). https://doi.org/10.1007/BF02492548
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DOI: https://doi.org/10.1007/BF02492548