123rd General Meeting of the KCS

Type Oral Presentation
Area Oral Presentation of Young Analytical Chemists II
Room No. Room 202
Time FRI 09:24-09:28
Code ANAL2.O-7
Subject Combined Anion and Nonionic Surfactants-based Micellar Electrokinetic Chromatography with Laser-induced Fluorescence Detection for Quantification of Native Capsaicinoids
Authors Yucheng Sun, Seong Ho Kang1,*
Department of Chemistry, Kyung Hee University, Korea
1Department of Applied Chemistry, Kyung Hee University, Korea
Abstract 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.
E-mail sun.yc900911@gmail.com