Determination of trans-Resveratrol in wines, herbs and health food by capillary electrophoresis with electrochemical detection

被引：57
|
作者：
Gao, LY [1 ]
Chu, QC [1 ]
Ye, JN [1 ]
机构：
[1] E China Normal Univ, Dept Chem, Shanghai 200062, Peoples R China
来源：
FOOD CHEMISTRY | 2002年 / 78卷 / 02期
关键词：
capillary electrophoresis; electrochemical detection; trans-Resveratrol; wine; Polygonum cuspidatum Sied. et Zucc; Zijin capsule;
D O I：
10.1016/S0308-8146(02)00115-2
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
A method based on capillary electrophoresis with electrochemical detection (CE-ED) was developed for the determination of trans-Resveratrol in wines, Chinese medicinal herb Polygonum cuspidatum Sied. et Zucc., and Zijin capsule. The effects of some important factors such as injection time, and applied potential to working electrode were investigated. Operated in a wall-jet configuration, a 300 mum diameter carbon-disk electrode was used as the working electrode, which exhibits good response at +0.85 V (vs. SCE) for trans-Resveratrol. Linearity was obtained in the concentration range from 1.0 x 10(-4) to 5.0 x 10(-7) g/ml. The detection limit (S/N = 3) was 5.96 x 10(-8) g/ml. This proposed method has been successfully applied to analyze several actual samples with satisfactory assay results. (C) 2002 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码：255 / 260
页数：6
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