Pre-Capillary Derivatisation and Capillary Zone Electrophoresis for Amino Acids Analysis in Beverages

Abstract

A simple and rapid method for the simultaneous analysis of amino acids has been developed. Amino acids were derivatised based on pre-capillary derivatisation with 1,2-naphthoquinone-4-sulfonate (NQS) in basic medium (pH 10.0) and developed reaction at 70 °C. Their derivatives were analysed by capillary zone electrophoresis (CZE). The parameters affecting CZE separation were investigated including buffer (pH, type and concentration), organic modifier and separation voltage. The optimum condition was 70 mmol L^-1 borate (pH 10.0) containing 10 % acetonitrile, separation voltage of 12 kV, and sample injection (0.5 psi, 5s) and on-capillary detection at 240 nm. The separation of seven amino acids was achieved within 17 min. The detection limit was 1.0 mg L^-1 for all studied amino acids. The calibration curves were linear in the concentration range of 1.0 – 100.0 mg L^-1. The repeatability, intra-day and inter-day analysis were ≤ 1.0 % and ≤ 2.0 % for migration time and ≤ 5.0 % and 6.0 % for peak area. The proposed method has been applied to several beverage samples with only a simple dilution and filtration treatment of sample before derivatisation and analysed by CZE.