Study on extraction efficiency of natural antioxidant in coffee by capillary electrophoresis with amperometric detection

被引：15

作者：

Chu, Qingcui ^{[1
]}

Lin, Miao ^{[1
]}

Yu, Xueqin ^{[1
]}

Ye, Jiannong ^{[1
]}

机构：

[1] E China Normal Univ, Dept Chem, Shanghai 200062, Peoples R China

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2008年 / 226卷 / 06期

基金：

中国国家自然科学基金;

关键词：

coffee; antioxidant; capillary electrophoresis (CE); amperometric detection (AD); extraction efficiency;

D O I：

10.1007/s00217-007-0667-z

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

Capillary electrophoresis with amperometric detection (CE-AD) has been used for the determination of catechin, rutin, ferulic acid, o-dihydroxybenzene, chlorogenic acid, caffeic acid, gallic acid, and protocatechuic acid in coffee. Comparison of extraction efficiency of antioxidants using different polar solvents was also conducted by this method. Effects of several important factors including the acidity and concentration of running buffer, separation voltage, and working electrode potential, were evaluated to obtain the optimum analysis conditions. The working electrode was a 300 um carbon disc electrode at an applied potential of +0.95 V (vs. saturated calomel reference electrode). Under the optimum conditions, the analytes can be well separated within 26 min in a 75 cm length fused-silica capillary (i.d. 2.5 x 10(-5) m). The current response was linear over three orders of magnitude with detection limits (S/N = 3) ranging from 6.0 x 10(-8) to 3.6 x 10(-7) g/mL for all analytes.

引用

页码：1373 / 1378

页数：6

共 31 条

[1]

Catechin contents of foods commonly consumed in The Netherlands. 2. Tea, wine, fruit juices, and chocolate milk [J].