Optimization of the separation of phenolic compounds by micellar electrokinetic capillary chromatography.
A group of phenolic compounds including phenolic aldehydes, acids and flavonoids are separated by micellar electrokinetic chromatography (MECC). The influence of buffer (concentration and pH), concentration of sodium dodecylsulphate (SDS) and applied voltage were studied. To increase the selectivity of the separation and the resolution of the solutes organic solvents are added to the separation buffer, the best results were obtained when methanol was used at lower percentages. An optimized buffer (150 mM boric acid (pH 8.5)-50 mM SDS-5% methanol) provides the optimum separation with regard to resolution and migration time. This method was applied to the determination of these compounds in wine samples with good results.
Rodríguez-Delgado
Department of Analytical Chemistry, Nutrition and Food Science, University of La Laguna, Tenerife, Spain.
Pérez
M L
ML
Corbella
R
R
González
G
G
García Montelongo
F J
FJ
D002021:Buffers; D020374:Chromatography, Micellar Electrokinetic Capillary / Q000379:methods*; D004573:Electrolytes; D010636:Phenols / Q000302:isolation & purification*; D014920:Wine / Q000032:analysis
D002021:Buffers; D004573:Electrolytes; D010636:Phenols