动态pH连接-毛细管电泳法测定和表征饮品中7种酚酸

doi:10.3969/j.issn.1000-1565.2019.06.006

摘要/Abstract

摘要： 建立了一种用于测定和表征葡萄酒和饮料中7种酚酸的毛细管电泳结合动态pH在线富集的方法.将含有7种酚酸的样品溶解于pH为3.5的磷酸盐背景电解质中,它与作为电泳分离介质的背景电解质不同(pH 9.2的20 mmol/L硼酸缓冲液中含有体积分数25%的甲醇).系统地研究了影响在线富集和分析的各种实验因素(检测波长、运行背景电解液中甲醇的含量、分离电压和进样时间等).在最优条件下, 7种酚酸的工作曲线的相关系数均大于0.999 2,检出限LOD(S/N=3)为0.014~0.027 μg/mL,加标回收率在 80%~130%.样品制备步骤非常简单,只需要用酸性背景电解质对样品进行稀释和过滤,一个样品的分析(包括样品处理和电泳分析)在大约16 min内完成.这种方法成功应用于葡萄酒和果汁中酚酸的测定和表征.

关键词: 毛细管电泳, 动态pH连接, 酚酸, 葡萄酒, 饮料

Abstract: A method of capillary electrophoresis combined with dynamic pH junction online concentration for determination and profiling of seven phenolic acids in wines and beverages was developed. The sample containing 7 phenolic acids was dissolved in the specific background electrolyte, phosphate buffer at pH 3.5, which was different from the background electrolyte in electrophoretic separation medium,20 mmol/L borate buffer containing 25% methanol(V/V)at pH 9.2. The experimental factors influencing online concentration and analysis were systematically studied, induding detection wavelength, fraction of methanol in running background electrolyte, applied voltage and injection time. Under optimized conditions, the correlation coefficients for the calibration lines of the 7 phenolic acids were greater than 0.999 2, with limits of detection(S/N=3)in the range of 0.014~0.027 μg/mL. The recoveries for the selected phenolic- DOI:10.3969/j.issn.1000-1565.2019.06.006动态pH连接-毛细管电泳法测定和表征饮品中7种酚酸李美婷,陈跃,李亚茹,李怀栋, 周灿,褚晓雪,张红医(河北大学化学与环境科学学院,河北保定 071002)摘要:建立了一种用于测定和表征葡萄酒和饮料中7种酚酸的毛细管电泳结合动态pH在线富集的方法.将含有7种酚酸的样品溶解于pH为3.5的磷酸盐背景电解质中,它与作为电泳分离介质的背景电解质不同(pH 9.2的20 mmol/L硼酸缓冲液中含有体积分数25%的甲醇).系统地研究了影响在线富集和分析的各种实验因素(检测波长、运行背景电解液中甲醇的含量、分离电压和进样时间等).在最优条件下, 7种酚酸的工作曲线的相关系数均大于0.999 2,检出限LOD(S/N=3)为0.014~0.027 μg/mL,加标回收率在 80%~130%.样品制备步骤非常简单,只需要用酸性背景电解质对样品进行稀释和过滤,一个样品的分析(包括样品处理和电泳分析)在大约16 min内完成.这种方法成功应用于葡萄酒和果汁中酚酸的测定和表征.关键词:毛细管电泳;动态pH连接;酚酸;葡萄酒;饮料中图分类号:O625.1 文献标志码:A 文章编号:1000-1565(2019)06-0594-11Determination and profiling of seven phenolic acids in wines and beverages by capillary electrophoresis with dynamic pH junctionLI Meiting,CHEN Yue,LI Yaru,LI Huaidong,ZHOU Can,CHU Xiaoxue, ZHANG Hongyi(College of Chemistry and Environmental Science, Hebei University, Baoding 071002,China)Abstract: A method of capillary electrophoresis combined with dynamic pH junction online concentration for determination and profiling of seven phenolic acids in wines and beverages was developed. The sample containing 7 phenolic acids was dissolved in the specific background electrolyte, phosphate buffer at pH 3.5, which was different from the background electrolyte in electrophoretic separation medium,20 mmol/L borate buffer containing 25% methanol(V/V)at pH 9.2. The experimental factors influencing online concentration and analysis were systematically studied, induding detection wavelength, fraction of methanol in running background electrolyte, applied voltage and injection time. Under optimized conditions, the correlation coefficients for the calibration lines of the 7 phenolic acids were greater than 0.999 2, with limits of detection(S/N=3)in the range of 0.014~0.027 μg/mL. The recoveries for the selected phenolic- 收稿日期:2019-02-15 基金项目:教育部留学回国人员科研启动基金(47批);河北省高等学校科学技术研究重点项目(ZD2019089);河北大学2018年实验室开放项目(sy201801);河北大学2019国家级和校级大学生创新创业计划项目(201910075018;2019191);2020年度河北大学研究生创新资助项目第一作者:李美婷(1993—),女,河北廊坊人,河北大学在读硕士研究生.E-mail:1535582479@qq.com 通信作者:张红医(1967—),男,河北唐山人,河北大学教授,主要从事色谱、样品前处理和识别分析研究.E-mail:freetime20100401@163.comacids were in the range of 80%~130%. The sample preparation step was so simple that only dilution with acidic background electrolyte as well as filtration were required, leading to the analysis time for one sample 16 min, including sample treatment and electrophoretic analysis.The developedmethod was applied to determination and profiling of 7 phenolic acids in wines and beverages.

Key words: capillary electrophoresis, dynamic pH junction, phenolic acids, red wine, beverage

中图分类号:

O625.1

李美婷,陈跃,李亚茹,李怀栋, 周灿,褚晓雪,张红医. 动态pH连接-毛细管电泳法测定和表征饮品中7种酚酸[J]. 河北大学学报(自然科学版), 2019, 39(6): 594-604.

LI Meiting,CHEN Yue,LI Yaru,LI Huaidong,ZHOU Can,CHU Xiaoxue, ZHANG Hongyi. Determination and profiling of seven phenolic acids in wines and beverages by capillary electrophoresis with dynamic pH junction[J]. Journal of Hebei University (Natural Science Edition), 2019, 39(6): 594-604.

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