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Optimization of a capillary zone electrophoresis–contactless conductivity detection method for the determination of nisin
Author(s) -
Drevinskas Tomas,
Stankevičius Mantas,
BimbiraitėSurvilienė Kristina,
Naujokaitytė Gintarė,
Kaškonienė Vilma,
Kondrotienė Kristina,
Šernienė Loreta,
Kornyšova Olga,
Malakauskas Mindaugas,
Maruška Audrius
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.201800143
Subject(s) - capillary electrophoresis , nisin , chromatography , chemistry , detection limit , electropherogram , analyte , preservative , sample preparation , thermal conductivity detector , analytical chemistry (journal) , gas chromatography , food science , organic chemistry , antimicrobial
Determination of natural preservatives using electrophoretic or chromatographic techniques in fermented milk products is a complex task due to the following reasons: (i) the concentrations of the analytes can be below the detection limits, (ii) complex matrix and comigrating/coeluting compounds in the sample can interfere with the analytes of the interest, (iii) low recovery of the analytes, and (iv) the necessity of complex sample preparation. The aim of this study was to apply capillary zone electrophoresis coupled with contactless conductivity detection for the separation and determination of nisin in fermented milk products. In this work, separation and determination of natural preservative–nisin in fermented milk products is described. Optimized conditions using capillary zone electrophoresis coupled with capacitance‐to‐digital technology based contactless conductivity detector and data conditioning, which filter the noise of the electropherogram adaptively to the peak migration time, allowed precise, accurate, sensitive (limit of quantification: 0.02 μg/mL), and most importantly requiring very minute sample preparation, determination of nisin. Sample preparation includes following steps: (i) extraction/dilution and (ii) centrifugation. This method was applied for the determination of nisin in real samples, i.e. fermented milk products. The values of different nisin forms were ranging from 0.056 ± 0.003 μg/mL to 9.307 ± 0.437 μg/g.