On-line coupling of capillary electrophoresis with microdialysis for determining saccharides in dairy products and honey
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216208%3A11120%2F20%3A43919708" target="_blank" >RIV/00216208:11120/20:43919708 - isvavai.cz</a>
Výsledek na webu
<a href="https://doi.org/10.1016/j.foodchem.2020.126362" target="_blank" >https://doi.org/10.1016/j.foodchem.2020.126362</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.foodchem.2020.126362" target="_blank" >10.1016/j.foodchem.2020.126362</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
On-line coupling of capillary electrophoresis with microdialysis for determining saccharides in dairy products and honey
Popis výsledku v původním jazyce
Free sucrose, lactose, galactose, glucose and fructose were determined in yoghurts, milk and honey using on-line coupling of capillary electrophoresis with microdialysis. The dairy products were diluted 50-fold with 10 mmol/L NaOH and sampled using laboratory-made microdialysis probes. The microdialysate was brought to the entrance of the electrophoretic capillary and the coupling consisted in a polydimethylsiloxane (PDMS) cross connector working in the flow-gating interface regime. The electrophoretic analysis was performed in 50 mmol/L NaOH (pH 12.6) background electrolyte, where baseline separation of the five saccharides was achieved in 3.5 min. The LOQs varied in the range 2.3-7.3 mg/L, the number of separation plates varied between 176,000 plates/m for glucose to 326,000 plates/m for galactose and the relative standard deviation (RSD) for ten consecutive analyses of fruit yoghurt was 0.2% for the migration time and 4.4-7.6% for the peak area.
Název v anglickém jazyce
On-line coupling of capillary electrophoresis with microdialysis for determining saccharides in dairy products and honey
Popis výsledku anglicky
Free sucrose, lactose, galactose, glucose and fructose were determined in yoghurts, milk and honey using on-line coupling of capillary electrophoresis with microdialysis. The dairy products were diluted 50-fold with 10 mmol/L NaOH and sampled using laboratory-made microdialysis probes. The microdialysate was brought to the entrance of the electrophoretic capillary and the coupling consisted in a polydimethylsiloxane (PDMS) cross connector working in the flow-gating interface regime. The electrophoretic analysis was performed in 50 mmol/L NaOH (pH 12.6) background electrolyte, where baseline separation of the five saccharides was achieved in 3.5 min. The LOQs varied in the range 2.3-7.3 mg/L, the number of separation plates varied between 176,000 plates/m for glucose to 326,000 plates/m for galactose and the relative standard deviation (RSD) for ten consecutive analyses of fruit yoghurt was 0.2% for the migration time and 4.4-7.6% for the peak area.
Klasifikace
Druh
J<sub>imp</sub> - Článek v periodiku v databázi Web of Science
CEP obor
—
OECD FORD obor
10406 - Analytical chemistry
Návaznosti výsledku
Projekt
<a href="/cs/project/GA18-04902S" target="_blank" >GA18-04902S: Instrumentace pro kontinuální on-line elektroforetické monitorování metabolických procesů v živých organismech</a><br>
Návaznosti
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Ostatní
Rok uplatnění
2020
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Food Chemistry
ISSN
0308-8146
e-ISSN
—
Svazek periodika
316
Číslo periodika v rámci svazku
June
Stát vydavatele periodika
NL - Nizozemsko
Počet stran výsledku
6
Strana od-do
"Article 126362"
Kód UT WoS článku
000517839500049
EID výsledku v databázi Scopus
2-s2.0-85079058018