Determination of gibberellic acid in fermentation broth and commercial products by micellar electrokinetic chromatography.
Micellar electrokinetic chromatography (MEKC) was developed as a method for quantitative determination of gibberellic acid (GA3) in fermentation broth and commercial products, using 25 mM disodium tetraborate as a buffer at pH 9.2 and 100 mM sodium dodecyl sulfate as a micellar phase. The baseline resolution (Rs of GA3 from other compounds in fermentation broth was achieved with Rs > 2.5. The addition of methanol or acetonitrile in the MEKC buffer did not give a better resolution. Advantages of this MEKC method include high accuracy and precision and no sample preparation except for dilution and filtration.
Nhujak
Thumnoon
T
Chromatography and Separation Research Group, Chulalongkorn University, Bangkok 10330, Thailand. thumnoon.n@chula.ac.th
Srisa-art
Monpichar
M
Kalampakorn
Kanyarat
K
Tolieng
Vasana
V
Petsom
Amorn
A
D020374:Chromatography, Micellar Electrokinetic Capillary; D005285:Fermentation; D005874:Gibberella / Q000378:metabolism; D005875:Gibberellins / Q000032:analysis*; D012996:Solutions
D005875:Gibberellins; D012996:Solutions; C007842:gibberellic acid