Huang Hsi-Ya, Lien Wei-Chih
Department of Chemistry and Center for Nanotechnology at CYCU, Chung Yuan Christian University, Chung-Li 320, Taiwan.
Electrophoresis. 2005 Aug;26(16):3134-40. doi: 10.1002/elps.200410436.
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.
在本研究中，开发了一种微乳液电动色谱（MEEKC）方法，用于分析和检测13种酚类化合物（丁香酸、对香豆酸、香草酸、咖啡酸、没食子酸、3,4-二羟基苯甲酸、4-羟基苯甲酸、（+）-儿茶素、（-）-表没食子儿茶素、（-）-表儿茶素没食子酸酯、（-）-表没食子儿茶素没食子酸酯、（-）-表儿茶素和（-）-没食子儿茶素），这些化合物存在于许多植物性食品中。研究了助表面活性剂、有机改性剂和油的影响，以优化这些酚类化合物的分离。确定助表面活性剂（环己醇）和有机改性剂（乙腈）的用量是对分离选择性的主要影响因素，而油的类型对酚类化合物的分离分辨率有部分影响。通过使用pH 2.0的微乳液溶液，其中含有2.89% w/v十二烷基硫酸钠、1.36% w/v庚烷、7.66% w/v环己醇和2% w/v乙腈，在14分钟内实现了高效的MEEKC分离方法。此外，本研究还表明油相的性质对酚类化合物的分离选择性有显著影响。
