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Establishing a sensitive capillary electrophoresis‐UV method for direct determination of amino acids to evaluate vinegar quality
Author(s) -
Luo Tian,
Dong Yue,
He Shujuan,
Yang Jing,
Dong Yuming
Publication year - 2018
Publication title -
electrophoresis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.666
H-Index - 158
eISSN - 1522-2683
pISSN - 0173-0835
DOI - 10.1002/elps.201800001
Subject(s) - capillary electrophoresis , chemistry , chromatography , electrophoresis , amino acid , analytical chemistry (journal) , biochemistry
In this study, the capillary electrophoresis method with ultraviolet detection was established to directly determine amino acids in vinegar, according to the coordination interaction between amino acids (AAs) and copper ions. The online sweeping technique was combined to improve the detection sensitivity. The quality of vinegar was evaluated with AAs as parameters by United Nations Food Agriculture Organization/Word Health Organization AAs model and principal component analysis. Optimum conditions were obtained under 50 mM CuSO 4 and adjusted pH 4.40 with 8 mM acetate, 70 s injection time, 22.5 kV separation voltage, and 254 nm detected wavelength. Method validation, indicating good linearity ( R 2 > 0.9989), precision with an RSD less than 8.0% ( n = 5), LOD (0.13–0.25 μg/mL), LOQ (0.43–0.83 μg/mL) and recovery (80.5–112.6%). Under the optimal conditions, AAs in vinegar can be directly separated which is propitious for the quality evaluation of vinegar.