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《Journal of Jiangnan University(Natural Science Edition)》 2011-02
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Determination of Acylation Groups′ Components of Purple cabbage Pigment by Capillary Electrophoresis

WANG Qian,WANG Yun,CAO Yu-hua(School of Chemical and Material Engineering,Jiangnan University,Wuxi 214122,China)  
The aim of this work was to identify acylation groups of anthocyanins in purple cabbage by capillary zone electrophoresis(CZE) coupled with electrochemical detection(ED).The effects of the detection potential,pH and concentration of running buffer,separation voltage and injection time on the separation and detection have been examined.The experimental conditions are as follows: 300 μm diameter carbon disk electrode as the working electrode,detection potential 0.9 V(vs.SCE),separation voltage 14 kV,injection time 6 s,60 mmol / L borax(pH 8.7) as the running buffer.Sinapic acid,ferulic acid,p-coumaric acid and caffeic acid,which are present in the hydrolyzate of red cabbage extracts as acylation groups,were detected within 10 mins.Standard sample were injected 7 times continuously,the relative standard deviation(RSD) on peak height were: 2.7%,2.4%,1.6% and 4.1% for sinapic acid,ferulic acid,coumaric acid and caffeic acid,respectively.The peak heights and concentrations had a good linear relationship within 2~3 magnitude range.The detection limits(S/N=3) were: 2.5×10-7,3.0×10-7,3.2×10-8,1.0×10-7 g/mL.The CZE-ED is a fast and sensitive detection method to study purple cabbage pigment structure and components.
【Fund】: 国家自然科学基金项目(20775028)
【CateGory Index】: R284.2
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