Migration behavior of organic dyes based on physicochemical properties of solvents as background electrolytes in non-aqueous capillary electrophoresis

Determination of rhein and physcion in rhubarb by microchip capillary electrophoresis in mixed hydro-organic solvent combined with laser-induced fluorescence detection

Microchip capillary electrophoresis in mixed hydro-organic solvent combined with laser-induced fluorescence detection was developed for the separation and detection of physcion and rhein in rhubarb. In contrast to the conventional capillary electrophoresis method, ammonium acetate-dimethyl sulfoxide was used as the basic buffer system in this method. The effects of background buffer, buffer apparent pH*, buffer concentration, water ratio, sample preparation method, and separation voltage on separation and detection were investigated. Optimized separation and detection conditions were obtained: the buffer consisted of 20 mmol/L of ammonium acetate in hydro-organic solvent composed dimethyl sulfoxide, formamide, and water mixed at 60/20/20 (v/v/v) ratio. The separation voltage was 1.9 kV. Under these conditions, the physcion, rhein, and other components of rhubarb can be completely separated within 150 s. Under the methodological verification, good linearity (R ≥ 0.9995) for physcion and rhein, and low limits of detection (0.085 μg·mL-1 and 0.077 μg·mL-1 , respectively), satisfactory peak area precisions, migration time precisions (1.74%-3.09%), and accuracy (recovery rate 97.8% and 101.4%) were achieved. It is shown that the proposed method is simple, efficient, fast, sensitive, simple instrument, consumes few samples, has low operating cost, and is linear.

Voltage program-based MEKC with LIF detection for rapid quantification of native capsaicin and dihydrocapsaicin in foods

Voltage program (VP)-based micellar electrokinetic chromatography (MEKC) with a laser-induced fluorescence (LIF) detector was developed for fast, high-sensitivity detection of native capsaicin (CAP) and dihydrocapsaicin (DHC) in various foods. The combination of mixed nonionic (Tween 20) and anionic (SDS) surfactants in a sodium borate running buffer showed excellent separation efficiency, selectivity, and speed without loss of resolving power (Rs > 2). Compared to conventional UV absorption, LIF showed enhanced detection sensitivity with detection limits at the pM level. In addition, the developed VP-based MEKC-LIF method was successfully applied for quantification of capsaicin in chili pepper, baechu, and kimchi at a 98% confidence level. CAP and DHC were also analyzed within a short time in extracts from real samples of gochujang, snacks (Swingchip®), black pepper, and ginger but were not detected in garlic.