Analysis of carbohydrates in beverages by capillary electrophoresis with precolumn derivatization and UV detection

被引：30

作者：

Cortacero-Ramírez, S

Segura-Carretero, A

Cruces-Blanco, C

de Castro, MHB

Fernández-Gutiérrez, A

机构：

[1] Univ Granada, Fac Sci, Dept Analyt Chem, E-18071 Granada, Spain

[2] Grupo Cervezas Alhambra SL, Res Labs, Granada 18010, Spain

来源：

FOOD CHEMISTRY | 2004年 / 87卷 / 03期

关键词：

reducing carbohydrates; capillary-zone electrophoresis; derivatization; beverage;

D O I：

10.1016/j.foodchem.2004.01.030

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

We describe a simple, selective capillary electrophoretic method using precolumn derivatization and UV detection at 280 nm to determine carbohydrates in beverages. Three carbohydrates, glucose, maltose and maltotriose, were analysed. The labelling reagent was p-aminobenzoic acid (PABA). Under optimised conditions the labelling reaction took 1 h at 40 degreesC in the presence of 250 mM PABA solution and 20% acetic acid. A fused silica capillary column was used together with an electrophoretic medium of 20 mM borate buffer (pH 10.2). The analysis was completed in less than 12 min. The detection limits for the three analytes were in the range of 3.82-4.14 mg l(-1). The method could be readily applied to the analysis of carbohydrates in several beverages. Sample preparation was minimal, consisting only of degassification, dilution and/or filtration. (C) 2004 Elsevier Ltd. All rights reserved.

引用

页码：471 / 476

页数：6