Determination of Active Components in Rhubarb by Cyclodextrin-modified Capillary Zone Electrophoresis

doi:10.3390/s10700229

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Sensors 2001, 1(7), 229-235; doi:10.3390/s10700229

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Determination of Active Components in Rhubarb by Cyclodextrin-modified Capillary Zone Electrophoresis

Shang Xiaoyu and Yuan Zhuobin *

Department of Chemistry, Graduate School, The University of Science and Technology of China, Academia Sinica, Beijing, 100039, P. R. China

* Author to whom correspondence should be addressed.

Received: 21 November 2000 / Accepted: 13 December 2001 / Published: 14 December 2001

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Abstract: A cyclodextrin-modified capillary zone electrophoresis was developed for the determination of four bioactive components in Rhubarb. Effects of pH, b-CD concentration and organic modifier content on the migration and separation of the components were studied. The four components were separated in the running buffer of 50 mmol/L NaOHH₃BO₃ (pH 10.7) containing 10 mmol/L b-CD and 12.5% v/v ethanol. The analytical performance of the method was tested with respect to linearity response, precision and recovery. The determination of two commercial Rhubarb samples under the optimized conditions showed a satisfactory result.

Keywords: Cyclodextrin-modified capillary zone electrophoresis; Rhubarb; Anthraquinone derivatives

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MDPI and ACS Style

Xiaoyu, S.; Zhuobin, Y. Determination of Active Components in Rhubarb by Cyclodextrin-modified Capillary Zone Electrophoresis. Sensors 2001, 1, 229-235.

AMA Style

Xiaoyu S., Zhuobin Y. Determination of Active Components in Rhubarb by Cyclodextrin-modified Capillary Zone Electrophoresis. Sensors. 2001; 1(7):229-235.

Chicago/Turabian Style

Xiaoyu, Shang; Zhuobin, Yuan. 2001. "Determination of Active Components in Rhubarb by Cyclodextrin-modified Capillary Zone Electrophoresis." Sensors 1, no. 7: 229-235.

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