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. 2000 Oct;124(2):885–898. doi: 10.1104/pp.124.2.885

Figure 2.

Figure 2

Separation of organic acids (A), quinones (B), and flavins (C) by HPLC. Organic acids (detected at 210 nm) were oxalate, cis-aconitate, citrate, 2-oxoglutarate, ascorbate, malate, succinate, and fumarate. Flavins (detected at 445 nm) were FAD, FMN, SI, SII, and riboflavin. Reduced Q9 and Q10 were detected at 290 nm and oxidized Q9 and Q10 at 275 nm.