Use of an amino acid in the mobile phase for the determination of ascorbic acid in food by high-performance liquid chromatography with electrochemical detection
The possibility of using monosodium l-glutamate (MSG) (20 m M MSG, pH 2.1) in the mobile phase for the determination of ascorbic acid (AA) in foods by high-performance liquid chromatography (HPLC) with electrochemical detection was examined. The hydrodynamic voltammogram of AA and the background cur...
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| Veröffentlicht in: | Journal of Chromatography A 2000-06, Vol.881 (1), p.317-326 |
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| container_title | Journal of Chromatography A |
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| creator | Iwase, Hiroshi |
| description | The possibility of using monosodium
l-glutamate (MSG) (20 m
M MSG, pH 2.1) in the mobile phase for the determination of ascorbic acid (AA) in foods by high-performance liquid chromatography (HPLC) with electrochemical detection was examined. The hydrodynamic voltammogram of AA and the background current were also examined. The applied potential was set at 400 mV versus an Ag/AgCl reference electrode. It was demonstrated that MSG was a useful mobile phase for the determination of AA in foods. This paper also examines the stability of AA under various conditions in order to optimize HPLC conditions and the pre-run sample stabilization. The proposed method is simple, rapid (analysis time: ∼6 min), sensitive (detection limit: ∼0.1 ng per injection (5 μl) at a signal-to-noise ratio of 3), highly selective and reproducible (relative standard deviation: ∼2.5%,
n=7). The calibration graph of AA was linear in the range 0.1–50 ng per injection (5 μl). Recovery of AA was over 90% by the standard addition method. |
| doi_str_mv | 10.1016/S0021-9673(00)00199-0 |
| format | Article |
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l-glutamate (MSG) (20 m
M MSG, pH 2.1) in the mobile phase for the determination of ascorbic acid (AA) in foods by high-performance liquid chromatography (HPLC) with electrochemical detection was examined. The hydrodynamic voltammogram of AA and the background current were also examined. The applied potential was set at 400 mV versus an Ag/AgCl reference electrode. It was demonstrated that MSG was a useful mobile phase for the determination of AA in foods. This paper also examines the stability of AA under various conditions in order to optimize HPLC conditions and the pre-run sample stabilization. The proposed method is simple, rapid (analysis time: ∼6 min), sensitive (detection limit: ∼0.1 ng per injection (5 μl) at a signal-to-noise ratio of 3), highly selective and reproducible (relative standard deviation: ∼2.5%,
n=7). The calibration graph of AA was linear in the range 0.1–50 ng per injection (5 μl). Recovery of AA was over 90% by the standard addition method.</description><identifier>ISSN: 0021-9673</identifier><identifier>DOI: 10.1016/S0021-9673(00)00199-0</identifier><identifier>PMID: 10905715</identifier><language>eng</language><publisher>Netherlands: Elsevier B.V</publisher><subject>Amino acids ; Amino Acids - chemistry ; Ascorbic acid ; Ascorbic Acid - analysis ; Chromatography, High Pressure Liquid - methods ; Electrochemistry ; Food Analysis ; Monosodium glutamate ; Reproducibility of Results ; Sensitivity and Specificity ; Vitamins</subject><ispartof>Journal of Chromatography A, 2000-06, Vol.881 (1), p.317-326</ispartof><rights>2000 Elsevier Science B.V.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c390t-91ff0085679f6a46b986feb54147338b1eb055e17701b27553b1d605f7f982033</citedby><cites>FETCH-LOGICAL-c390t-91ff0085679f6a46b986feb54147338b1eb055e17701b27553b1d605f7f982033</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/S0021-9673(00)00199-0$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/10905715$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Iwase, Hiroshi</creatorcontrib><title>Use of an amino acid in the mobile phase for the determination of ascorbic acid in food by high-performance liquid chromatography with electrochemical detection</title><title>Journal of Chromatography A</title><addtitle>J Chromatogr A</addtitle><description>The possibility of using monosodium
l-glutamate (MSG) (20 m
M MSG, pH 2.1) in the mobile phase for the determination of ascorbic acid (AA) in foods by high-performance liquid chromatography (HPLC) with electrochemical detection was examined. The hydrodynamic voltammogram of AA and the background current were also examined. The applied potential was set at 400 mV versus an Ag/AgCl reference electrode. It was demonstrated that MSG was a useful mobile phase for the determination of AA in foods. This paper also examines the stability of AA under various conditions in order to optimize HPLC conditions and the pre-run sample stabilization. The proposed method is simple, rapid (analysis time: ∼6 min), sensitive (detection limit: ∼0.1 ng per injection (5 μl) at a signal-to-noise ratio of 3), highly selective and reproducible (relative standard deviation: ∼2.5%,
n=7). The calibration graph of AA was linear in the range 0.1–50 ng per injection (5 μl). Recovery of AA was over 90% by the standard addition method.</description><subject>Amino acids</subject><subject>Amino Acids - chemistry</subject><subject>Ascorbic acid</subject><subject>Ascorbic Acid - analysis</subject><subject>Chromatography, High Pressure Liquid - methods</subject><subject>Electrochemistry</subject><subject>Food Analysis</subject><subject>Monosodium glutamate</subject><subject>Reproducibility of Results</subject><subject>Sensitivity and Specificity</subject><subject>Vitamins</subject><issn>0021-9673</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2000</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkc1u2zAQhHlokaRJH6EFT0V7ULKUTNE8FUXQ_AAGckhyJkhqGbGQRJmUW_ht8qihZcPoLScCy292sDOEfGFwyYDVV48AJStkLarvAD8AmJQFfCBnx_Ep-ZTSn_whQJQn5JSBBC4YPyOvzwlpcFQPVPd-CFRb31A_0KlF2gfjO6RjqzPkQpyHDU4YM6onH4ZZmmyIxtuj1IXQULOlrX9pixFjVvZ6sEg7v95kxLYx9HoKL1GP7Zb-81NLsUM7xWBb7L3V3exidw4X5KPTXcLPh_ecPN_8frq-K1YPt_fXv1aFrSRMhWTOASx5LaSr9aI2clk7NHzBFqKqloahAc6RCQHMlILzyrCmBu6Ek8sSquqcfNvvHWNYbzBNqvfJYtfpAcMmKcHKUpY1ZJDvQRtDShGdGqPvddwqBmpXh5rrULvcFYCa61A73deDwcb02Pyn2neRgZ97APOZfz1GlazHnFvjY85CNcG_Y_EGXS6dzQ</recordid><startdate>20000609</startdate><enddate>20000609</enddate><creator>Iwase, Hiroshi</creator><general>Elsevier B.V</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20000609</creationdate><title>Use of an amino acid in the mobile phase for the determination of ascorbic acid in food by high-performance liquid chromatography with electrochemical detection</title><author>Iwase, Hiroshi</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c390t-91ff0085679f6a46b986feb54147338b1eb055e17701b27553b1d605f7f982033</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2000</creationdate><topic>Amino acids</topic><topic>Amino Acids - chemistry</topic><topic>Ascorbic acid</topic><topic>Ascorbic Acid - analysis</topic><topic>Chromatography, High Pressure Liquid - methods</topic><topic>Electrochemistry</topic><topic>Food Analysis</topic><topic>Monosodium glutamate</topic><topic>Reproducibility of Results</topic><topic>Sensitivity and Specificity</topic><topic>Vitamins</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Iwase, Hiroshi</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of Chromatography A</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Iwase, Hiroshi</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Use of an amino acid in the mobile phase for the determination of ascorbic acid in food by high-performance liquid chromatography with electrochemical detection</atitle><jtitle>Journal of Chromatography A</jtitle><addtitle>J Chromatogr A</addtitle><date>2000-06-09</date><risdate>2000</risdate><volume>881</volume><issue>1</issue><spage>317</spage><epage>326</epage><pages>317-326</pages><issn>0021-9673</issn><abstract>The possibility of using monosodium
l-glutamate (MSG) (20 m
M MSG, pH 2.1) in the mobile phase for the determination of ascorbic acid (AA) in foods by high-performance liquid chromatography (HPLC) with electrochemical detection was examined. The hydrodynamic voltammogram of AA and the background current were also examined. The applied potential was set at 400 mV versus an Ag/AgCl reference electrode. It was demonstrated that MSG was a useful mobile phase for the determination of AA in foods. This paper also examines the stability of AA under various conditions in order to optimize HPLC conditions and the pre-run sample stabilization. The proposed method is simple, rapid (analysis time: ∼6 min), sensitive (detection limit: ∼0.1 ng per injection (5 μl) at a signal-to-noise ratio of 3), highly selective and reproducible (relative standard deviation: ∼2.5%,
n=7). The calibration graph of AA was linear in the range 0.1–50 ng per injection (5 μl). Recovery of AA was over 90% by the standard addition method.</abstract><cop>Netherlands</cop><pub>Elsevier B.V</pub><pmid>10905715</pmid><doi>10.1016/S0021-9673(00)00199-0</doi><tpages>10</tpages></addata></record> |
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| ispartof | Journal of Chromatography A, 2000-06, Vol.881 (1), p.317-326 |
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| language | eng |
| recordid | cdi_proquest_miscellaneous_71229260 |
| source | MEDLINE; ScienceDirect Journals (5 years ago - present) |
| subjects | Amino acids Amino Acids - chemistry Ascorbic acid Ascorbic Acid - analysis Chromatography, High Pressure Liquid - methods Electrochemistry Food Analysis Monosodium glutamate Reproducibility of Results Sensitivity and Specificity Vitamins |
| title | Use of an amino acid in the mobile phase for the determination of ascorbic acid in food by high-performance liquid chromatography with electrochemical detection |
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