MICELLAR ELECTROKINETIC CAPILLARY CHROMATOGRAPHY OF PUNGENT COMPOUNDS USING SIMULTANEOUS ONLINE ULTRAVIOLET AND ELECTROCHEMICAL DETECTION

被引：15

作者：

KHALED, MY ^{[1
]}

ANDERSON, MR ^{[1
]}

MCNAIR, HM ^{[1
]}

机构：

[1] VIRGINIA POLYTECH INST & STATE UNIV,DEPT CHEM,BLACKSBURG,VA 24061

来源：

JOURNAL OF CHROMATOGRAPHIC SCIENCE | 1993年 / 31卷 / 07期

关键词：

D O I：

10.1093/chromsci/31.7.259

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

Parameters in micellar electrokinetic capillary chromatography were optimized for the separation of capsaicin, dihydrocapsaicin, and piperine: common pungent constituents in spicy foods. Chromatographic optimization involved manipulations with different buffer systems, capillary dimensions, applied potentials, organic modifier concentrations, and sample injection durations. Detection optimization involved the simultaneous electrochemical detection of the capsaicins on-line after the ultraviolet detection of piperine. In addition, a different cell design for end-column amperometric detection is introduced, using commercially available microelectrodes and a 25-μm id. column. © 1993 OUP Publishing Ltd.

引用

页码：259 / 264

页数：6

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