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Capillary Electrophoretic Method for the Determination of (+)-Catechin, (-)-Epicatechin in Grape Seed Ethanol Extract  

Choi, One-Kyun (Department of Food Science & Biotechnology and Food & Bio-industrial Research Center, Hankyong National University)
Chung, Yang-Seop (Department of Food Science & Biotechnology and Food & Bio-industrial Research Center, Hankyong National University)
Chung, Ha-Yull (Department of Food Science & Biotechnology and Food & Bio-industrial Research Center, Hankyong National University)
Publication Information
Korean Journal of Food Science and Technology / v.37, no.4, 2005 , pp. 513-518 More about this Journal
Abstract
Capillary electrophoresis (CE) method was developed to determine (+)-catechin and (-)-epicatechin contents in grape seed ethanol extract. CE separation was achieved using 100 mM phosphate and borate buffer at pH 6.0 as background electrolyte and fused silica capillary with 50 microns x 375 microns O.D. (effective length 20.0cm) maintained at $25^{\circ}C$. The applied voltage was 10kV, and detection was performed by DAD at 210 nm, Two catechins were well separated within 6 min with repeatability of <0.8% RSD for migration time and <2.0% RSD for peak area, and correlation coefficients higher than 0.994 were obtained from 58.0 to 174.0 mg/L with detection limit of 0.035 mg/L. Separated compounds were successfully determined. CE method was easy to handle and showed good reproducibility. CE method was compared with conventional coloring and HPLC methods, and main advantages of CE method were low amount of sample required, simple pre-sample treatment, good recovery rate, and short analysis time.
Keywords
capillary electrophoresis; catechin; epicatechin; grape seed ethanol extract;
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