Analyses of phenolic compounds by microemulsion electrokinetic chromatography.
In this study, a microemulsion electrokinetic chromatography (MEEKC) method was developed to analyze and detect 13 phenolic compounds (syringic acid, p-cumaric acid, vanillic acid, caffeic acid, gallic acid, 3,4-dihydroxybenzoic acid, 4-hydroxybenzoic acid, (+)-catechin, (-)-epigallocatechin, (-)-epicatechin gallate, (-)-epigallocatechin gallate, (-)-epicatechin, and (-)-gallocatechin), which are present in many plant-derived foods. The effects of cosurfactant, organic modifier, and oil were examined in order to optimize the separation of these phenolic compounds. The amounts of cosurfactant (cyclohexanol) and organic modifier (acetonitrile) were determined as the major influence on the separation selectivity, while the type of oil partially affected the separation resolution of the phenolic compounds. A highly efficient MEEKC separation method was achieved within 14 min by using a microemulsion solution of pH 2.0 containing 2.89% w/v SDS, 1.36% w/v heptane, 7.66% w/v cyclohexanol, and 2% w/v ACN. Furthermore, the present work could demonstrate that the nature of the oil phase has a significant influence on the separation selectivity of phenolic compounds.
Huang
Hsi-Ya
HY
Department of Chemistry and Center for Nanotechnology at CYCU, Chung Yuan Christian University, Chung-Li 320, Taiwan. hyhuang@cycu.edu.tw
Lien
Wei-Chih
WC
D000097:Acetonitriles / Q000737:chemistry; D020374:Chromatography, Micellar Electrokinetic Capillary / Q000379:methods*; D003511:Cyclohexanols / Q000737:chemistry; D004655:Emulsions; D005504:Food Analysis / Q000379:methods; D027845:Malus / Q000737:chemistry; D010636:Phenols / Q000302:isolation & purification*; D013501:Surface-Active Agents / Q000737:chemistry; D013662:Tea / Q000737:chemistry; D027843:Vitis / Q000737:chemistry; D014920:Wine / Q000032:analysis
D000097:Acetonitriles; D003511:Cyclohexanols; D004655:Emulsions; D010636:Phenols; D013501:Surface-Active Agents; D013662:Tea; C032159:acetonitrile