title: Determination of gibberellic acid in fermentation broth and commercial products by micellar electrokinetic chromatography.
abstract: 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.
authors.affiliation: Chromatography and Separation Research Group, Chulalongkorn University, Bangkok 10330, Thailand. thumnoon.n@chula.ac.th
authors.forename: Thumnoon
authors.initials: T
authors.lastname: Nhujak
authors.forename: Monpichar
authors.initials: M
authors.lastname: Srisa-art
authors.forename: Kanyarat
authors.initials: K
authors.lastname: Kalampakorn
authors.forename: Vasana
authors.initials: V
authors.lastname: Tolieng
authors.forename: Amorn
authors.initials: A
authors.lastname: Petsom
mesh_terms: D020374:Chromatography, Micellar Electrokinetic Capillary; D005285:Fermentation; D005874:Gibberella / Q000378:metabolism; D005875:Gibberellins / Q000032:analysis*; D012996:Solutions
chemical_list: D005875:Gibberellins; D012996:Solutions; C007842:gibberellic acid