OPTIMISATION OF CONDITIONS FOR CAPILLARY ZONE ELECTROPHORESIS (CZE) SEPARATION OF TRICHLOROACETATE EXTRACTS OF SALTED FISH MEAT
 
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Pol. J. Food Nutr. Sci. 2007;57(2):177–184
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ABSTRACT
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 35oC, 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 ≥1% was shown to cause the peaks to fuse, to decrease in height, and to disappear completely at the concentration of 5%. Sample purification using solid phase extraction (SPE) and dialysis improved the separation, but was time-consuming or did not ensure that the full composition of the sample would be maintained. Sodium nitrate precipitation of Cl- ions produced no improvement in separation quality. Reduction in sodium chloride and trichloroacetic acid concentrations to below 1% and about 1.5%, respectively, by diluting TCA extracts with distilled water produced the best results by completely separating the peaks in all fields; the method proved the least time-consuming and ensured that the sample composition remained intact.
ISSN:1230-0322