Thesis (Ph. D.)--University of Wisconsin--Madison, 1976. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references

Thesis (Ph. D.)--Washington State University, December 2006. / Includes bibliographical references.

Lee Wai Hang. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2004. / Includes bibliographical references (leaves 71-76). / Abstracts in English and Chinese. / Acknowledgement --- p.i / Abstract --- p.ii / Table of Contents --- p.v / Abbreviations --- p.viii / List of Figures --- p.ix / List of Tables --- p.xiv / Chapter / Chapter 1. --- Introduction --- p.1 / Chapter 1.1 --- The French Paradox --- p.1 / Chapter 1.2 --- Flavonoids --- p.2 / Chapter 1.3 --- Grape seed extract --- p.4 / Chapter 1.4 --- Instrunmental analysis --- p.7 / Chapter 1.4.1 --- High Performance Liquid Chromatography --- p.7 / Chapter 1.4.2 --- Colorimetry --- p.9 / Chapter 1.5 --- Capillary Electrophoresis --- p.10 / Chapter 1.5.1 --- Instrunmentation --- p.10 / Chapter 1.5.2 --- Electroosmotic Flow --- p.11 / Chapter 1.5.3 --- Electrophoretic mobility --- p.13 / Chapter 1.6 --- Objective of the study --- p.15 / Chapter 2. --- Experimental --- p.18 / Chapter 2.1 --- Reagents and material --- p.18 / Chapter 2.1.1 --- Reagents --- p.18 / Chapter 2.1.2 --- Instrunmentation --- p.18 / Chapter 2.1.3 --- Reference compounds --- p.19 / Chapter 2.1.4 --- Samples --- p.19 / Chapter 2.2 --- Selection of solvent for sample preparation --- p.20 / Chapter 2.3 --- Procedures --- p.21 / Chapter 2.3.1 --- Preparation of running buffer solution --- p.21 / Chapter 2.3.2 --- Preparation of standard solution --- p.21 / Chapter 2.3.3 --- Preparation of sample solution --- p.22 / Chapter 2.3.4 --- Flushing procedures --- p.22 / Chapter 3. --- Results and Discussion --- p.24 / Chapter 3.1 --- Preliminary experiments --- p.24 / Chapter 3.2 --- Effect of pH --- p.27 / Chapter 3.3 --- Addition of surfactant --- p.30 / Chapter 3.4 --- Effect of SDS concentration --- p.35 / Chapter 3.5 --- Addition of cyclodextrins --- p.39 / Chapter 3.6 --- Urea --- p.46 / Chapter 3.7 --- Addition of organic modifier --- p.47 / Chapter 3.8 --- Effect of borate concentration --- p.49 / Chapter 3.9 --- Effect of cyclodextrin concentration --- p.53 / Chapter 3.10 --- Optimized condition --- p.58 / Chapter 3.11 --- Reproducibility of the method --- p.58 / Chapter 3.12 --- Quantitative analysis of reference compounds --- p.60 / Chapter 3.13 --- Application of the CE method in grape seed products --- p.62 / Chapter 4. --- Conclusion --- p.69 / References --- p.71

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published_or_final_version / Chemistry / Doctoral / Doctor of Philosophy

published_or_final_version / Chemistry / Doctoral / Doctor of Philosophy

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