Analyses of alkaloids in different products by NACE-MS.

A simple method for the separation and characterization of five nicotine-related alkaloids by NACE employing UV and MS detections is described here for the first time. Several factors, including NACE parameters (compositions of running solution) and MS parameters (such as nature and flow rate of sheath liquid, pressure of nebulization gas, and flow rate of dry gas), were optimized in order to obtain both an adequate CE separation and high MS signals for the alkaloid compounds used in this study. A reliable CE separation of five alkaloids was achieved in 50 mM ammonium formate that was dissolved in an ACN/methanol mixture (50:50, v/v) of pH* 4.0 (apparent pH 4.0). The optimal electrospray MS measurement was carried out in the positive ionization mode using a coaxial sheath liquid composed of isopropyl alcohol and water in the ratio of 80:20 v/v at a flow rate of 180 microL/h. In addition, the proposed NACE method was also applied in the analyses of alkaloids in several products including chewing gums, beverages, and tobaccos. This NACE-MS method was found to provide a better detection ability and separation resolution for the analysis of nicotine alkaloids when compared to other aqueous CE-MS reports.

Analyses of benzophenones by capillary electrochromatography using methacrylate ester-based monolithic columns.

In this study, eight benzophenones, which are commonly used as UV filters in various cosmetics and plastics, were analyzed by capillary electrochromatography with a methacrylate ester-based monolithic column. The effects of the composition and pH of mobile phase, porogenic solvent ratio, and 2-acrylamido-2-methyl-1-propanesulfonic acid (AMPS) content on benzophenone separations were examined. For all benzophenones, separation performances were markedly improved in monolithic columns with larger 1-propanol ratio and higher AMPS content. Furthermore, a twofold increase in AMPS content almost reduced the separation time in half when a monolithic column had an adequately high surface area, i.e. monolithic column was produced in a higher ratio of 1-propanol. As well, the retention behaviors of these analytes in the monolithic column were strongly influenced by the level of acetonitrile in the mobile phase, and the pH of the mobile phase also had an apparent influence on separation resolution.

Comparison of microemulsion electrokinetic chromatography and micellar electrokinetic chromatography methods for the analysis of phenolic compounds.

In this study, microemulsion electrokinetic chromatography (MEEKC) and micellar electrokinetic chromatography (MEKC) were compared for their abilities to separate and detect thirteen phenolic compounds (syringic acid, p-coumaric acid, vanillic acid, caffeic acid, gallic acid, 3,4-dihydroxybenzoic acid, 4-hydroxybenzoic acid, (+)-catechin, (-)-epigallocatechin, (-)-epicatechin gallate, (-)-epigallocatechin gallate, (-)-epicatechin, and (-)-gallocatechin), and two other ingredients (caffeine and theophylline) in teas and grapes. Separation of phenolic compounds was improved by changing the SDS concentration for MEEKC, but the SDS concentration rarely affected the resolution for MEKC. Organic modifier (acetonitrile or methanol) was found to markedly influence the resolution and selectivity for both MEEKC and MEKC systems. In addition, a higher voltage and a higher column temperature improved the separation efficiency without any noticeable reduction in resolution for MEEKC whereas they caused a poor resolution for the MEKC system. Although separations with baseline resolution were achieved by the optimized MEEKC and MEKC methods, the separation selectivity resulting from the proposed MEEKC method was completely different from that of MEKC.

Comparison of microemulsion electrokinetic chromatography and micellar electrokinetic chromatography as methods for the analysis of ten benzophenones.

Microemulsion electrokinetic chromatography (MEEKC) and micellar electrokinetic chromatograpy (MEKC) were compared for their abilities to separate and detect ten similar benzophenones, which are commonly used as UV filters in various plastic and cosmetic products. Sodium dodecyl sulfate (SDS) concentration and column temperature rarely affected separation resolution for MEEKC, but separation of benzophenones could be improved by changing the SDS concentration and column temperature for MEKC. Buffer pH and ethanol (organic modifier) were found to markedly influence the separation selectivity for both MEEKC and MEKC systems. In addition, a higher electric voltage improved the separation efficiency without a noticeable reduction in separation resolution for MEEKC, whereas it caused a poor separation resolution for the MEKC system.

Determination of food colorants by microemulsion electrokinetic chromatography.

A microemulsion electrokinetic chromatography (MEEKC) method was developed to analyze and detect eight food colorants (tartrazine, fast green FCF, brilliant blue FCF, allura red AC, indigo carmine, sunset yellow FCF, new coccine, and carminic acid), which are commonly used as food additives in various food products. The effects of sodium dodecyl sulfate (SDS) surfactant, organic modifier, cosurfactant, and oil were examined in order to optimize the separation. The amount of organic modifier (acetonitrile) and SDS surfactant were determined as apparent influences on the separation resolution while the type of oil and cosurfactant rarely affected the separation selectivity of the eight colorants. A highly efficient MEEKC separation method, where the eight colorants were separated with baseline resolution within 14 min, was achieved by using a microemulsion solution of pH 2.0 containing 3.31% SDS, 0.81% octane, 6.61% 1-butanol, and 10% acetonitrile. This optimal MEEKC method has a higher separation efficiency and similar detection limit when compared to conventional capillary electrophoresis (CE) method. Furthermore, a sample pretreatment is rarely needed when this MEEKC technique is used to analyze colorants in food products, whereas a suitable sample pretreatment (for example solid-phase extraction) has to be employed prior to CE separation in order to eliminate matrix interferences resulting from the constituents of the food sample.

Analyses of preservatives by capillary electrochromatography using methacrylate ester-based monolithic columns.

Five common food preservatives were analyzed by capillary electrochromatography, utilizing a methacrylate ester-based monolithic capillary as separation column. In order to optimize the separation of these preservatives, the effects of the pore size of the polymeric stationary phase, the pH and composition of the mobile phase on separation were examined. For all analytes, it was found that an increase in pore size caused a reduction in retention time. However, separation performances were greatly improved in monolithic columns with smaller pore sizes. The pH of the mobile phase had little influence on separation resolution, but a dramatic effect on the amount of sample that was needed to be electrokinetically injected into the monolithic column. In addition, the retention behaviors of these analytes were strongly influenced by the level of acetonitrile in the mobile phase. An optimal separation of the five preservatives was obtained within 7.0 min with a pH 3.0 mobile phase composed of phosphate buffer and acetonitrile 35:65 v/v. Finally, preservatives in real commercial products, including cold syrup, lotion, wine, and soy sauces, were successfully determined by the methacrylate ester-based polymeric monolithic column under this optimized condition.

Analysis of food colorants by capillary electrophoresis with large-volume sample stacking.

A technique combining an on-capillary concentration method known as large-volume sample stacking and high-efficiency CE separation has been developed to analyze and detect colorants in several food samples, such as soft drinks, jellies and milk beverages. Following optimization, this technique significantly reduced the limits of detection of eight food colorants commonly used in food products by up to two orders of magnitude when compared with the conventional capillary electrophoresis method. The developed technique was able to successfully determine colorants in food samples that had concentrations as low as 0.1-0.5 microg/ml.

Comparing micellar electrokinetic chromatography and microemulsion electrokinetic chromatography for the analysis of preservatives in pharmaceutical and cosmetic products.

In this study, separation and determination of nine preservatives ranging from hydrophilic to hydrophobic properties, which are commonly used as additives in various pharmaceutical and cosmetic products, by micellar electrokinetic chromatograpy (MEKC) and microemulsion electrokinetic chromatography (MEEKC) were compared. The effect of temperature, buffer pH, and concentration of surfactant on separation were examined. In MEKC, the separation resolution of preservatives improved markedly by changing the sodium dodecyl sulfate concentration. Temperature and pH of running buffers were used mainly to shorten the magnitude of separation time. However, in order to detect all preservatives in a single run in a MEEKC system, a microemulsion of higher pH was needed. The separation resolution was improved dramatically by changing temperature, and a higher concentration of SDS was necessary for maintaining a stable microemulsion solution, therefore the separation of the nine preservatives in MEEKC took longer than in MEKC. An optimum MEKC method for separation of the nine preservatives was obtained within 9.0 min with a running buffer of pH 9.0 containing 20 mM SDS at 25 degrees C. A separation with baseline resolution was also obtained within 16 min using a microemulsion of pH 9.5 which composed of SDS, 1-butanol, and octane, and a shorter capillary column at 34 degrees C. Finally, the developed MEKC and MEEKC methods determined successfully preservatives in various cosmetic and pharmaceutical products.