摘要
该文利用自制的毛细管电泳 电化学检测系统 ,以碳电极为工作电极 ,在 5 0mmol/L硼砂 37.5mmol/LNaOH缓冲溶液中 ,对 4种氨基酸 (精氨酸、组氨酸、酪氨酸、色氨酸 )的分离检测条件进行了研究 ,结果令人满意。并运用此方法对市售的 4种食醋和 4种酱油样品中的氨基酸的含量进行了测定。
Capillary electrophoresis with electrochemical detection (CE-ED) was employed for the determination of four amino acids(arginine, histidine, tyrosine and tryptophane). Some important factors affecting the separation and detection were discussed. The four analytes could be well separated in an 80 cm length capillary with a separation voltage of 20 kV in a 50 mmol/L Borate -37.5 mmol/L sodium hydroxide buffer. The working electrode was a 300 μm diameter carbon disc electrode at a potential 950 mV (vs. SCE). The proposed method has been successfully applied to determining the four amino acids in four vinegars and four soybean sauces with satisfactory assay results.
出处
《华东师范大学学报（自然科学版）》
CAS
CSCD
北大核心
2002年第1期56-60,共5页
Journal of East China Normal University(Natural Science)
