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학술발표회초록보기

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  • 02월 28일 17시 이후 : 초록수정 불가능, 일정확인 및 검색만 가능

제123회 대한화학회 학술발표회, 총회 및 기기전시회 안내 Combined Anion and Nonionic Surfactants-based Micellar Electrokinetic Chromatography with Laser-induced Fluorescence Detection for Quantification of Native Capsaicinoids

등록일
2019년 2월 11일 14시 07분 44초
접수번호
5116
발표코드
ANAL2.O-7 이곳을 클릭하시면 발표코드에 대한 설명을 보실 수 있습니다.
발표시간
금 09시 : 24분
발표형식
구두발표
발표분야
Analytical Chemistry - Oral Presentation of Young Analytical Chemists II
저자 및
공동저자
Yucheng Sun, Seong Ho Kang1,*
Department of Chemistry, Kyung Hee University, Korea
1Department of Applied Chemistry, Kyung Hee University, Korea
Micellar electrokinetic chromatography (MEKC) equipped with laser-induced fluorescence (LIF) detector was presented for highly sensitive detection of native capsaicinoids. Under running buffer condition of 450 nM Tween 20-15 mM sodium borate-2.2 mM SDS (pH 10), limits of detection (LODs) for capsaicin and dihydrocapsaicin reached 1.3 pM and 3.4 pM, respectively. However, the LODs in UV absorption detection for capsaicin and dihydrocapsaicin was 5.5 nM and 8.1 nM, respectively, demonstrating the presented modality was more sensitive for the capsaicinoids detection. Meanwhile, the mixed micellar surfactants, Twee20-SDS, contributed for improving the separation selectivity and efficiency. In addition, quantification of chili pepper, baechu and kimchi showed 98% confidence indicating there is no significant difference between MEKC-LIF and high-performance liquid chromatography (HPLC). The results demonstrated the developed MEKC-LIF method could provide sensitive on-line detection of capsaicinoids in various foods.

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