Determination of gibberellic acid in fermentation broth and commercial products by micellar electrokinetic chromatography

作者：Nhujak T^*; Srisa Art M; Kalampakorn K; Tolieng V; Petsom A

来源：Journal of Agricultural and Food Chemistry, 2005, 53(6): 1884-1889.

DOI：10.1021/jf0484733

• gibberellic acid
• fermentation broth
• capillary electrophoresis
• micellar electrokinetic chromatography
• high-performance liquid chromatography

Micellar electrokinetic chromatography (MEKC) was developed as a method for quantitative determination of gibberellic acid (GA(3)) 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 (R-s) of GA(3) from other compounds in fermentation broth was achieved with R-s > 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.

• 出版日期2005-3-23