Separation and determination of nitrobenzenes by micellar electrokinetic chromatography and high-performance liquid chromatography

2002 ◽  
Vol 979 (1-2) ◽  
pp. 439-446 ◽  
Author(s):  
Shu-Ping Wang ◽  
Hwei-Jun Chen
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
High Performance ◽  
Micellar Electrokinetic Chromatography ◽  
Electrokinetic Chromatography

scholarly journals High Performance Liquid Chromatography versus Stacking-Micellar Electrokinetic Chromatography for the Determination of Potentially Toxic Alkenylbenzenes in Food Flavouring Ingredients

Molecules ◽  
2021 ◽  
Vol 27 (1) ◽  
pp. 13
Author(s):  
Huynh N. P. Dang ◽  
Joselito P. Quirino
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
High Performance ◽  
Micellar Electrokinetic Chromatography ◽  
Reversed Phase ◽  
Food Samples ◽  
Electrokinetic Chromatography ◽  
Analytical Methodology

Alkenylbenzenes, including eugenol, methyleugenol, myristicin, safrole, and estragole, are potentially toxic phytochemicals, which are commonly found in foods. Occurrence data in foods depends on the quality of the analytical methodologies available. Here, we developed and compared modern reversed-phase high performance liquid chromatography (HPLC) and stacking-micellar electrokinetic chromatography (MEKC) methods for the determination of the above alkenylbenzenes in food flavouring ingredients. The analytical performance of HPLC was found better than the stacking-MEKC method. Compared to other HPLC methods found in the literature, our method was faster (total run time with conditioning of 15 min) and able to separate more alkenylbenzenes. In addition, the analytical methodology combining an optimized methanol extraction and proposed HPLC was then applied to actual food flavouring ingredients. This methodology should be applicable to actual food samples, and thus will be vital to future studies in the determination of alkenylbenzenes in food.

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