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首页> 外文期刊>CHROMATOGRAPHY >Development of a Capillary Zone Electrophoresis Method for the Analysis of Four Extracellular Matrices Commonly Found in Foods with Functional Claims
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Development of a Capillary Zone Electrophoresis Method for the Analysis of Four Extracellular Matrices Commonly Found in Foods with Functional Claims

机译：毛细管区电泳方法，用于分析功能索赔中常见于食品中的四种细胞外基质

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Quantification of four extracellular matrices commonly found in foods with functional claims was conducted using capillary zone electrophoresis with direct ultraviolet (UV) absorbance detection at 200 nm. The four polymeric compounds, namely, proteoglycan, chondroitin sulfate, hyaluronic acid, and collagen, were separated with 100 mM borate buffer (pH 10.0) using capillaries coated with poly-N,N -dimethylacrylamide on the inner wall, which almost completely suppressed the electroosmotic flow to give reproducible migration times for the analytes. The addition of 5 mM sodium dodecyl sulfate to the running solutions improved the shapes of the peaks and the linearity of the calibration curves. Some commercial products, including the extracellular matrices under investigation, were analyzed with the method developed.
机译：使用具有功能性权利要求的食物中通常发现的四种细胞外基质的定量使用200nm的直接紫外（UV）吸光度检测进行。四种聚合物化合物，即蛋白多糖，硫酸软骨素，透明质酸和胶原醇，使用100mM硼酸盐缓冲液（pH1.1.0）分离在内壁上，毛细管分离在内壁上，该毛细血管涂覆在内壁上，该毛细管几乎完全抑制了电渗流，给予分析物的可重复迁移时间。向运行溶液中加入5mM十二烷基硫酸钠改善了峰值的形状和校准曲线的线性。在开发的方法中分析了一些商业产品，包括正在进行的细胞外基质。

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