SEPARATION OF WATER-SOLUBLE AND FAT-SOLUBLE VITAMINS BY MICELLAR ELECTROKINETIC CHROMATOGRAPHY

被引：65

作者：

ONG, CP ^{[1
]}

NG, CL ^{[1
]}

LEE, HK ^{[1
]}

LI, FY ^{[1
]}

机构：

[1] NATL UNIV SINGAPORE,DEPT CHEM,KENT RIDGE,SINGAPORE 0511,SINGAPORE

来源：

JOURNAL OF CHROMATOGRAPHY | 1991年 / 547卷 / 1-2期

关键词：

D O I：

10.1016/S0021-9673(01)88665-9

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

A mixture of seven water- and two fat-soluble vitamins was successfully separated simultaneously using micellar electrokinetic capillary chromatography. In addition to sodium dodecyl sulphate, modifiers such as gamma-cyclodextrin, beta-cyclodextrin, and isopropyl alcohol were introduced into the electrophoretic media to investigate their effect on the overall separation of the nine vitamins. Amongst these modifiers, the combination of gamma-cyclodextrin with sodium dodecyl sulphate in the electrophoretic medium was found to provide the best selectivity for separating vitamins.

引用

页码：419 / 428

页数：10

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