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Dive into the research topics where J. J. Arias León is active.

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Featured researches published by J. J. Arias León.


Analytica Chimica Acta | 1991

Simultaneous determination of amitriptyline, imipramine and perphenazine in pharmaceutical preparations and blood serum by multi-wavelength spectrophotometry

J.M.García Fraga; A.Jiménez Abizanda; F.Jiménez Moreno; J. J. Arias León

Abstract Several methods were developed for the simultaneous determination of the binary mixtures amitriptyline—imipramine (1.00–10 μg ml−1), amitriptyline—perphenazine (1.00–30.00 and 1.00–8.00 μg ml−1) and imipramine—perphenazine (1.00–30.00 and 1.00–8.00 μg ml−1) and the ternary mixture amitriptyline—perphenazine—imipramine using a diode-array spectrophotometer and a multi-component analysis program. The methods were applied to the determination of the components of synthetic perphenazine—imipramine mixtures, real amitriptyline—imipramine and amitriptyline—imipramine—perphenazine mixtures in blood serum and real amitriptyline—perphenazine mixtures in pharmaceutical preparations.


Journal of Pharmaceutical and Biomedical Analysis | 1991

Simultaneous determination of imipramine and amitryptiline by derivative spectrophotometry

J.M.García Fraga; A.Jiménez Abizanda; F.Jiménez Moreno; J. J. Arias León

Abstract Three methods are proposed for the simultaneous determination of imipramine and amitryptiline by derivative spectrophotometry, one of them using both first- and second-derivative spectra, and the others using the first- and second-derivative spectra, respectively, obtained from a “diode array” spectrophotometer. The methods allow the determination of 0.62–10.14 μg ml−1 of imipramine, and 0.63–10.04 μg ml−1 of amitryptiline, and have been applied to their determination in blood serum.


European Food Research and Technology | 1996

Quantity of K, Ca, Na, Mg, Fe, Cu, Pb, Zn and ashes in DOC Tacoronte-Acentejo (Canary Islands, Spain) musts and wines

G. González Hernández; A. Hardisson de la Torre; J. J. Arias León

This study determines ash, K, Ca, Na, Mg, Fe, Cu, Pb, and Zn content in musts and wines of the DOC Tacoronte-Acentejo (Tenerife, Canary Islands) from two consecutive harvests. Samples were treated with HNO3 and H2O2. Na and K were determined by flame photometry and the remaining metals by air/acetilene flame atomic absorption spectrophotometry. Significant differences were observed in Na, Ca and Mg contents between both harvests, possibly due to climate conditions.This study determines ash, K, Ca, Na, Mg, Fe, Cu, Pb, and Zn content in musts and wines of the DOC Tacoronte-Acentejo (Tenerife, Canary Islands) from two consecutive harvests. Samples were treated with HNO3 and H2O2. Na and K were determined by flame photometry and the remaining metals by air/acetilene flame atomic absorption spectrophotometry. Significant differences were observed in Na, Ca and Mg contents between both harvests, possibly due to climate conditions.


Clinica Chimica Acta | 1992

Use of an azo derivative immobilized on an anionic resin for the determination of aluminium in water and dialysis fluids

O.Hernández Torres; F.Jiménez Moreno; A.Jiménez Abizanda; J. J. Arias León

Abstract We studied the retention of aluminium on Chromotrope-2R immobilized on Amberlite IRA-400 resin with a view to the subsequent atomic spectrometric determination of the metal. The determinative method thus developed allows the determination of aluminium in water and dialysis fluids over the concentration ranges 0.92–19.46 and 0.37–0.74 μmol/l, respectively.


Italian Journal of Food Science | 2002

Sensory analysis of traditionally produced red wine from the Tacoronte-Acentejo area of the Canary Islands

G. González Hernández; A. Hardisson de la Torre; J. J. Arias León


Ciencia Y Tecnologia Alimentaria | 2002

Colour and total phenols content in traditionally made red wine from the Tacoronte-Acentejo D.O.C. area (Canary Islands)

G. González Hernández; A. Hardisson de la Torre; J. J. Arias León


Journal of Food Quality | 1999

SULFUR DIOXTOE IN TRADITIONALLY‐MADE RED WINE OF THE TACORONTE‐ACENTEJO D.O.C. REGION, CANARY ISLANDS

Gema González; A. Hardisson de la Torre; J. J. Arias León


Alimentaria | 1997

Densidad, grado alcohólico y azúcares reductores del mosto y vino tinto tradicional de la Comarca de Denominación de Origen Tacoronte-Acentejo (Islas Canarias)

Arturo Hardisson de la Torre; G. González Hernández; J. J. Arias León


Cyta-journal of Food | 2002

COLOUR AND TOTAL PHENOLS CONTENT IN TRADITIONALLY MADE RED WINE FROM THE TACORONTE-ACENTEJO D.O.C. AREA (CANARY ISLANDS) COLOR Y CONTENIDO DE POLIFENOLES EN EL VINO TRADICIONAL EN RAMA DEL ÁREA DE DENOMINACIÓN DE ORIGEN TACORONTE-ACENTEJO (ISLAS CANARIAS) COR E CONTIDO DE POLIFENOIS NO VIÑO TRADICIONAL EN RAMA DA ÁREA DE DENOMINACIÓN DE ORIXE TACORONTE-ACENTEJO (ILLAS CANARIAS)

G. González Hernández; A. Hardisson de la Torre; J. J. Arias León


Revista Cubana de Química | 2008

DETERMINACIÓN ESPECTROFOTOMÉTRICA SIMULTÁNEA DE CARBAMAZEPINA Y FENOBARBITAL EN MEZCLAS SINTÉTICAS UTILIZANDO REGRESIÓN POR MÍNIMOS CUADRADOS PARCIALES

Y. Heredia Díaz; J. J. Arias León; J.M.García Fraga

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