The use of capillary electrophoresis with contactless conductivity detection for sensitive determination of stevioside and rebaudioside A in foods and beverages

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216208%3A11120%2F17%3A43912258" target="_blank" >RIV/00216208:11120/17:43912258 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1016/j.foodchem.2016.09.135" target="_blank" >http://dx.doi.org/10.1016/j.foodchem.2016.09.135</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodchem.2016.09.135" target="_blank" >10.1016/j.foodchem.2016.09.135</a>

Jazyk výsledku

angličtina

Název v původním jazyce

The use of capillary electrophoresis with contactless conductivity detection for sensitive determination of stevioside and rebaudioside A in foods and beverages

Popis výsledku v původním jazyce

Two electrophoretic methods with contactless conductivity detection have been developed for determination of the content of rebaudioside A and stevioside in samples of sweeteners and beverages prepared from extracts of the plant Stevia rebaudiana Bertoni. The total content of rebaudioside A and stevioside can be determined in a fused silica capillary with an inner diameter of 10 μm and total length of 31.5 cm in optimised background electrolyte with the composition 170 mM H3BO3/LiOH (pH 9.0). The combined peak of the two glucosides is characterised by a migration time of 54 s, which completely separates it from EOF. INST coating solution in an amount of 0.5% v/v, which effectively suppresses the electroosmotic flow, was added to the background electrolyte for mutual separation of rebaudioside A and stevioside. The CE method with suppression of EOF is characterised by complete separation of rebaudioside A and stevioside, LOD is 0.3 mg/L (0.1 μM).

Název v anglickém jazyce

The use of capillary electrophoresis with contactless conductivity detection for sensitive determination of stevioside and rebaudioside A in foods and beverages

Popis výsledku anglicky

Two electrophoretic methods with contactless conductivity detection have been developed for determination of the content of rebaudioside A and stevioside in samples of sweeteners and beverages prepared from extracts of the plant Stevia rebaudiana Bertoni. The total content of rebaudioside A and stevioside can be determined in a fused silica capillary with an inner diameter of 10 μm and total length of 31.5 cm in optimised background electrolyte with the composition 170 mM H3BO3/LiOH (pH 9.0). The combined peak of the two glucosides is characterised by a migration time of 54 s, which completely separates it from EOF. INST coating solution in an amount of 0.5% v/v, which effectively suppresses the electroosmotic flow, was added to the background electrolyte for mutual separation of rebaudioside A and stevioside. The CE method with suppression of EOF is characterised by complete separation of rebaudioside A and stevioside, LOD is 0.3 mg/L (0.1 μM).

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10406 - Analytical chemistry

Projekt

<a href="/cs/project/GA15-03139S" target="_blank" >GA15-03139S: Nové elektroforetické přístupy pro studium obezity a diabetu</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2017

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food Chemistry

ISSN

0308-8146

e-ISSN

—

Svazek periodika

219

Číslo periodika v rámci svazku

March

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

6

Strana od-do

193-198

Kód UT WoS článku

000386984100025

EID výsledku v databázi Scopus

2-s2.0-84988553095