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Optimisation of conditions for capillary zone electrophoresis [CZE] separation of trichloroacetate extracts of salted fish meat

100%

Felisiak K.

Polish Journal of Food and Nutrition Sciences

2007

tom 57

nr 2

177-184

Effects of CE parameters and modifying substances on the quality of separation of trichloroacetic (TCA) extracts of salted Baltic herring meat were studied. The optimal separation parameters were as follows: capillary length 36 cm; voltage 20 kV; injection pressure 2 psi*s; capillary temperature 35°C, detection wavelength 200 nm. Buffer enrichment with 20% acetonitrile and 40% methanol resulted in a slight improvement of the separation quality, while 20 mmol/L triethylamine (TEA) produced some improvement, but was a source of an additional peak in field A. Salt concentration

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1 Polish Journal of Food and Nutrition Sciences

1 Felisiak K.

1 2007

Wyniki wyszukiwania

Optimisation of conditions for capillary zone electrophoresis [CZE] separation of trichloroacetate extracts of salted fish meat