Automatic calibration in capillary electrophoresis

Arce, Lourdes; Hinsmann, Peter; Novič, Milko; Ríos, Ángel; Valcárcel, Miguel

doi:10.1002/(sici)1522-2683(20000201)21:3<556::aid-elps556>3.0.co;2-y

Cited by 20 publications

(9 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The proposed method allows phenolic compounds to be determined at low levels (with LODs between 0.16-0.5 mg L -1 ). The calibration was carried out automatically with the CFS previously described by the authors [20]. An external calibration method was used because no improvement was obtained with the internal standard method.…”

Section: Performance Of the Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Determination of phenolic constituents in citrus samples by on-line coupling of a flow system with capillary electrophoresis

Kanitsar¹,

Arce²,

Ríos³

et al. 2001

Electrophoresis

Self Cite

View full text Add to dashboard Cite

Phenolic compounds extracted from different citrus were determined. Calibration, extraction, elution, and introduction into the sample vial was carried out automatically by a continuous flow system (CFS) coupled to capillary electrophoresis (CE) equipment via a programmable arm. The only manual operation was the centrifugation of the sample to remove the pulp. The supernatant solutions were introduced into the CFS-CE system. A C-18 minicolumn coupled into the CFS was used to perform cleanup of the samples. The analytes were eluted from the minicolumn using methanol. Quantitative analysis was carried out by the standard addition method. The method presented allows a fast, quantitative, and reproducible determination of six main phenolic compounds in citrus samples, with precision in the range of 3.0-6.5%, expressed as relative standard deviations.

show abstract

Section: Performance Of the Methodsmentioning

confidence: 99%

“…The CE equipment controlled the whole hyphenated system by sending logical transmisor transistor (TTL) signals to the secondary computer that controls the CFS by a program written in GW-BASIC [20]. A Bakerbond C 18 column (500 mg) was used for SPE.…”

Section: Instrumentationmentioning

confidence: 99%

Determination of phenolic constituents in citrus samples by on-line coupling of a flow system with capillary electrophoresis

Kanitsar¹,

Arce²,

Ríos³

et al. 2001

Electrophoresis

Self Cite

View full text Add to dashboard Cite

show abstract

“…CZE has been widely applied to the separation of nucleobases, nucleosides, and nucleotides in food (Table 1). Generally, uncoated fused‐silica capillary were employed 36–60, and the analytes could be successfully separated by borate or phosphate buffer under basic conditions 38, 39, 42, 44–57, 59, 60, although other buffers, such as formic acid 58, CAPS 36, 37, diethylamine 40, 41, and Tris 60 buffers were also used. Using the central composite design approach, separation conditions were optimized for simultaneous determination of six main nucleosides and nucleobases, including adenine, uracil, adenosine, guanosine, uridine, and inosine in natural and cultured Cordyceps .…”

Section: Separationmentioning

confidence: 99%

CE and CEC of nucleosides and nucleotides in food materials

et al. 2010

View full text Add to dashboard Cite

Dietary nucleosides and nucleotides play an important role in the maintenance of functions of bone marrow hematopoietic cells, intestinal mucosa, and brain. Therefore, analysis of those compounds in food is very important for improving and assuring food quality. This review summarized the application of CE and CEC in the analysis of nucleosides and nucleotides in food. The sample preparation and detection are also discussed.

show abstract

“…Several methods have been developed for the simultaneous determination of naturally occurring caffeine in the presence of other closely related alkaloids and polyphenols [60][61][62]. Many of these methods have been developed for the analysis of brewed beverages.…”

Section: Other Additivesmentioning

confidence: 99%

Determination of additives in food by capillary electrophoresis

Boyce

2001

Electrophoresis

View full text Add to dashboard Cite

The application of capillary electrophoresis (CE) to the analysis of additives in food has been reviewed. Additives included in the review are preservatives, antioxidants, sweeteners, colourings, caffeine, niacin, choline, nitrate, and nitrite. The review highlights the versatility of CE in separating this often widely disparate group of compounds. The application of the methods to real food samples is also discussed.

show abstract

Automatic calibration in capillary electrophoresis

Cited by 20 publications

References 18 publications

Determination of phenolic constituents in citrus samples by on-line coupling of a flow system with capillary electrophoresis

Determination of phenolic constituents in citrus samples by on-line coupling of a flow system with capillary electrophoresis

CE and CEC of nucleosides and nucleotides in food materials

Determination of additives in food by capillary electrophoresis

Contact Info

Product

Resources

About