Enantioseparation of α‐hydroxy acids by chiral ligand exchange CE with a dual central metal ion system

Using two kinds of central metal ions in a background electrolyte, ligand exchange CE was investigated for the simultaneous enantioseparation of dl ‐malic, dl ‐tartaric, and dl ‐isocitric acids. Ligand exchange CE with 100 mM d ‐quinic acid as a chiral selector ligand and 10 mM Cu(II) ion as a central metal ion could enantioseparate dl ‐tartaric acid but not dl ‐malic acid or dl ‐isocitric acid. A dual central metal ion system containing 0.5 mM Al(III) ion in addition to 10 mM Cu(II) ion in the background electrolyte enabled the simultaneous enantioseparation of the three α‐hydroxy acids. These results suggest that the use of a dual central metal ion system can be useful for enantioseparation by ligand exchange CE.     

Enantioseparation of DL-isocitric acid by a chiral ligand exchange CE with Ni(II)-D-quinic acid system

The ratio of citric acid to D ‐isocitric acid can be used to distinguish authentic and adulterated fruit juices. To separate DL ‐isocitric acid enantiomers, we used ligand exchange CE. D ‐Quinic acid was used as a chiral selector ligand and Mn(II), Fe(III), Co(II), Ni(II), Cu(II), and Zn(II) ions were used as the central ions of the chiral selector in the BGE. DL ‐Isocitric acid was found to be enantioseparated with the above metal ions except for Mn(II) ion. The optimum running conditions for the analysis of D ‐ and L ‐isocitric acids along with citric acid, an isomer of isocitric acid, were found to be a BGE (pH 5.0) containing 30% ACN, 20 mM acetic acid, 20 mM NiSO₄, and 80 mM D ‐quinic acid. Under these conditions, DL ‐isocitric and citric acids in fruit juices were analyzed successfully.     

Enantioseparation of tartaric acid by ligand‐exchange capillary electrophoresis using contactless conductivity detection

A method for the determination of tartaric acid enantiomers using CE with contactless conductivity detection has been developed. Cu(II) as a central metal ion together with l ‐hydroxyproline were used as a chiral selector, the BGE was composed of 7 mM CuCl_2, 14 mM trans‐4‐hydroxy‐l ‐proline, and 100 mM ε‐aminocaproic acid; the pH was adjusted to 5 by hydrochloric acid. Separation with a resolution of 1.9 was achieved in 9 min in a polyacrylamide‐coated capillary to suppress the EOF. Various counterions of the BGE were studied, and migration order reversal was achieved when switching from ε‐aminocaproic acid to l ‐histidine. With detection limits of about 20 μM, the method was applied to the analysis of wine and grape samples; only l ‐tartaric acid was found.     

Metal(II)–ligand molar ratio dependence of enantioseparation of tartaric acid by ligand exchange CE with Cu(II) and Ni(II)–D‐quinic acid systems

Enantioseparation of tartaric acid by ligand exchange CE with a Cu(II)–D ‐quinic acid system was studied. Racemic tartaric acid was enantioseparated by ligand exchange CE using BGEs containing relatively low Cu(II)–D ‐quinic acid molar ratios ranging from 1:1 to 1:3 and high molar ratios ranging from 1:8 to 1:12 but was not enantioseparated using BGEs with medium molar ratios ranging from 1:4 to 1:6. While the migration order of D ‐tartaric acid was prior to L ‐tartaric acid at the lower Cu(II)–D ‐quinic acid molar ratios, the enantiomer migration order was reversed at the higher molar ratios. These results were compared with those for Ni(II)–D ‐quinic acid system. The molar ratio dependence of enantiomer migration order can be attributed to a change in the coordination structure of Cu(II) ion with D ‐quinic acid.     

Determination of alpha hydroxy acids in fruits by capillary electrophoresis.

Alpha hydroxy acids, malic acid, citric acid, tartaric acid, glycolic acid and lactic acid, were analyzed simultaneously using capillary electrophoresis with direct UV detection at 200 nm. The separation was carried out with uncoated fused-silica (50 cm x 50 microns i.d.), pressure injection at 15 psi s and operated at -15 kV potential. The separation buffers were prepared with 180 mM Na2HPO4, 1 mM cetyltrimethylammonium bromide and 15% (v/v) methanol and adjusted to pH 7.2 by phosphoric acid. Validation was performed for citric acid and malic acid. The obtained parameters were adequate and the limits of detection were 2.5 and 5 micrograms ml-1 for citric acid and malic acid, respectively. AHAs from natural fruit juices (orange and grape) were determined and measured with this method.     

Determination of the enantiomers of α‐hydroxy‐ and α‐amino acids in capillary electrophoresis with contactless conductivity detection

The enantiomers of the anions of five α‐hydroxy acids, namely lactic acid, α‐hydroxybutyric acid, 2‐hydroxycaproic acid, 2‐hydroxyoctanoic acid and 2‐hydroxydecanoic acid, as well as the two α‐amino acids aspartic acid and glutamic acid, were baseline separated and detected by CE with contactless conductivity detection. Vancomycin was employed as chiral selector and could be used with conductivity detection without having to resort to a partial filling protocol as needed when this reagent is used with UV absorbance measurements. The procedure was successfully applied to the determination of the lactic acid enantiomers in samples of milk and yogurt. Linearity was achieved in the concentration range of 10–500 μmol/L with good correlation coefficients (0.9993 and 0.9990 for L ‐ and D ‐lactic acid, respectively). The LODs (3 S/N) for L ‐ and D ‐lactic acid were determined as 2.8 and 2.4 μmol/L, respectively.     

Amino Acid Ionic Liquids as Chiral Ligands in Ligand‐Exchange Chiral Separations

Recently, amino acid ionic liquids (AAILs) have attracted much research interest. In this paper, we present the first application of AAILs in chiral separation based on the chiral ligand exchange principle. By using 1‐alkyl‐3‐methylimidazolium L ‐proline (L ‐Pro) as a chiral ligand coordinated with copper(II), four pairs of underivatized amino acid enantiomers—dl ‐phenylalanine (dl ‐Phe), dl ‐histidine (dl ‐His), dl ‐tryptophane (dl ‐Trp), and dl ‐tyrosine (dl ‐Tyr)—were successfully separated in two major chiral separation techniques, HPLC and capillary electrophoresis (CE), with higher enantioselectivity than conventionally used amino acid ligands (resolution (R_s)=3.26–10.81 for HPLC; R_s=1.34–4.27 for CE). Interestingly, increasing the alkyl chain length of the AAIL cation remarkably enhanced the enantioselectivity. It was inferred that the alkylmethylimidazolium cations and L ‐Pro form ion pairs on the surface of the stationary phase or on the inner surface of the capillary. The ternary copper complexes with L ‐Pro are consequently attached to the support surface, thus inducing an ion‐exchange type of retention for the dl ‐enantiomers. Therefore, the AAIL cation plays an essential role in the separation. This work demonstrates that AAILs are good alternatives to conventional amino acid ligands for ligand‐exchange‐based chiral separation. It also reveals the tremendous application potential of this new type of task‐specific ILs.     

Development and validation of a capillary electrophoresis method for direct measurement of isocitric, citric, tartaric and malic acids as adulteration markers in orange juice

Fruit juices each have very distinct organic acids profiles that can be used as fingerprints for establishing authenticity. A method has been developed, optimised and validated for measuring by capillary electrophoresis citric, isocitric, malic and tartaric acids as authenticity markers in orange juices, without any sample treatment other than dilution and filtration. Final conditions were phosphate buffer 200 mM, pH 7.50, -14 kV as applied potential, and 57 cm length neutral capillary. Detection was direct UV at 200 nm. Different kinds and marks of orange juice, chosen from the great variety existent in the market, were analysed and clear differences could be found between them and just pressed orange juice.     

An optimized direct method for the determination of carboxylic acids in beverages by HPLC

Summary A direct method for the simultaneous determination of tartaric, malic, lactic, acetic, citric, shikimic, fumaric and succinic acids in fruit juices and wines by isocratic reversed phase HPLC is reported.The variables (pH, ionic strength, flow and temperature) have been optimized by a modification of the original simplex method. The separation factor (s) and calibrated resolution product (r^*) have been used as criteria for selectivity optimization. After validation, the method has been applied to the determination of carboxylic acids in apple, orange and lemon juices, white and red wines and musts during the fermenation process.     

Enantioseparation of dansyl amino acids by ligand‐exchange capillary electrophoresis with zinc(II)‐L‐phenylalaninamide complex

A novel method of chiral ligand‐exchange CE was developed with L ‐amino acylamides as a chiral ligand and zinc(II) as a central ion. It has been demonstrated that these chiral complexes, such as Zn(II)‐L ‐alaninamide, Zn(II)‐L ‐prolinamide, and Zn(II)‐L ‐phenylalaninamide, are suitable for use as chiral selectors for the enantioseparation of either individual pair of or mixed dansyl amino acids. The optimal separation running buffer consisted of 5 mM ammonium acetate, 100 mM boric acid, 4 mM ZnSO₄·7 H₂O, and 8 mM L ‐amino acylamides at pH 8.2. The experiments showed that apart from the effect of the concentration of the complexes on the resolution and the migration time, the buffer pH also had a sharp influence on resolution. The employed chiral ligands exhibited different enantioselectivities and enantiomer migration orders. D ‐Amino acids migrate faster than L ‐amino acids when Zn(II)‐L ‐alaninamide and Zn(II)‐L ‐phenylalaninamide are used as chiral selectors, but it was observed that the migration order is reversed when Zn(II)‐L ‐prolinamide is used as the chiral selector. Furthermore, the amount of dansylated amino acids is found to be highly dependent on the labeling temperature.     

高效液相色谱法测定果酸

本文研究了反相高效液相色谱法同时分离和测定6种果酸的色谱条件,提出了有效提取果酸的方法,并对苹果梨、香水梨等样品进行了实际分析。结果表明,该法简更快速,具有较高的准确度和精密度。     

Chromatographic separation and determination of fruit acids

A method is described for the determination of malic, tartaric and citric acids and sugar in fruit juices. It consists of the separation of these constituents by ion-exchange chromatography through a column of Dowex I-X8 with an acetate buffer as eluent, treatment of aliquots of the separated constituents with dichromate and sulfuric acid and measurement of the absorbance of the resultant green chromium(lll).     

5‐Carboxymethyl‐2‐(4‐methylthiophenyl)‐1,3,2‐dioxaborolan‐4‐one: synthesis,characterization and application in enantioselective reduction of ketones

The reaction of arylboronic acids with L ‐O‐benzoyl‐tartaric acid and D ,L ‐malic acid has been studied. The obtained (acyloxy)boranes are moderately stable in solution and decompose to give boroxines. 5‐Carboxymethyl‐2‐(4‐methylthiophenyl)‐1,3,2‐dioxaborolan‐4‐one was obtained in the reaction of 4‐methylthiophenylboronic acid with D ,L ‐malic acid and characterized by X‐ray structural analysis. The use of L ‐(−)‐malic acid afforded the optically pure product which can be used as the powerful chiral reagent in the enantioselective reduction of ketones. Copyright © 2011 John Wiley & Sons, Ltd.     

离子排斥色谱法同时测定果汁中11种有机酸

 用离子排斥色谱法实现了对果汁中 11种有机酸 (草酸、柠檬酸、酒石酸、苹果酸、抗坏血酸、乳酸、琥珀酸、甲酸、乙酸、戊二酸、富马酸 )的分离测定。以 17mmol/L硫酸为淋洗液 ,样品在ICE ION 30 0离子排斥柱上分离后 ,用紫外检测器在 2 10nm处测定其中的有机酸。各组分质量浓度测定的相对标准偏差在 1.5 %～ 9.8% (n =10 )。     

淋洗液自动发生-离子色谱法同时测定食品中的21种有机酸

建立了一种利用离子色谱法同时测定样品中奎尼酸、乙酸、丙酮酸、草酰乙酸、甘露酸、乳酸、琥珀酸、苹果酸、酒石酸、草酸、富马酸、抗坏血酸、α-酮戊二酸、肉桂酸、水杨酸、柠檬酸、异柠檬酸、阿魏酸、顺乌头酸、反乌头酸、β-香豆酸等21种有机酸的方法。样品经提取、脱色、过滤后用IonPac AS11分离柱分离,以EG40自动淋洗液发生器生成的5~34 mmol/L KOH为淋洗液洗脱,抑制电导检测器检测。21种有机酸的浓度与其峰面积在一定的范围内呈良好的线性关系,检出限均低于0.188 mg/L,加标回收率为91.5%~101.8%。该法用于多种食物样品中有机酸的测定,结果令人满意。     

The effect of amino acid backbone length on molecular packing: crystalline tartrates of glycine, β‐alanine, γ‐aminobutyric acid (GABA) and dl‐α‐aminobutyric acid (AABA)

We report a novel 1:1 cocrystal of β‐alanine with dl ‐tartaric acid, C₃H₇NO₂·C₄H₆O₆, (II), and three new molecular salts of dl ‐tartaric acid with β‐alanine {3‐azaniumylpropanoic acid–3‐azaniumylpropanoate dl ‐tartaric acid–dl ‐tartrate, [H(C₃H₇NO₂)₂]⁺·[H(C₄H₅O₆)₂]⁻, (III)}, γ‐aminobutyric acid [3‐carboxypropanaminium dl ‐tartrate, C₄H₁₀NO₂⁺·C₄H₅O₆⁻, (IV)] and dl ‐α‐aminobutyric acid {dl ‐2‐azaniumylbutanoic acid–dl ‐2‐azaniumylbutanoate dl ‐tartaric acid–dl ‐tartrate, [H(C₄H₉NO₂)₂]⁺·[H(C₄H₅O₆)₂]⁻, (V)}. The crystal structures of binary crystals of dl ‐tartaric acid with glycine, (I), β‐alanine, (II) and (III), GABA, (IV), and dl ‐AABA, (V), have similar molecular packing and crystallographic motifs. The shortest amino acid (i.e. glycine) forms a cocrystal, (I), with dl ‐tartaric acid, whereas the larger amino acids form molecular salts, viz. (IV) and (V). β‐Alanine is the only amino acid capable of forming both a cocrystal [i.e. (II)] and a molecular salt [i.e. (III)] with dl ‐tartaric acid. The cocrystals of glycine and β‐alanine with dl ‐tartaric acid, i.e. (I) and (II), respectively, contain chains of amino acid zwitterions, similar to the structure of pure glycine. In the structures of the molecular salts of amino acids, the amino acid cations form isolated dimers [of β‐alanine in (III), GABA in (IV) and dl ‐AABA in (V)], which are linked by strong O—H…O hydrogen bonds. Moreover, the three crystal structures comprise different types of dimeric cations, i.e. (A…A)⁺ in (III) and (V), and A⁺…A⁺ in (IV). Molecular salts (IV) and (V) are the first examples of molecular salts of GABA and dl ‐AABA that contain dimers of amino acid cations. The geometry of each investigated amino acid (except dl ‐AABA) correlates with the melting point of its mixed crystal.     

Gas chromatographic determination of isocitric and malic acid in the presence of a large excess of citric acid

Derivatization yields of different esters (methyl, ethyl, n-propyl, isopropyl, n-butyl and isobutyl) of citric, malic and isocitric acids with various acylating agents, such as acetic anhydride, propionic anhydride, trifluoroacetic anhydride and heptafluorobutyric anhydride, were investigated. The formation of acylated malic and isocitric acid esters is rapid and quantitative whereas the acylation of citric acid esters was slow and partial in most instances. It was found that selective analytical conditions can be achieved with the O-heptafluorobutyryl n-butyl esters. The analytical applicability of the separation and determination of the malic, isocitric and citric acid contents of model solutions and of pressed lemon juice is discussed. Concentrations of 1.2 × 10^?3 ?9.0 × 10^?3g per 100 g of isocitric acid and 4.2 × 10^?3 ?3.5 × 10^?2 g per 100 g of malic acid in the presence of 9.3 × 10^?1 g per 100 g of citric acid were measured with relative standard deviations of 7.5 and 4.2%, respectively.     

Simultaneous determination of artificial sweeteners, preservatives, caffeine, theobromine and theophylline in food and pharmaceutical preparations by ion chromatography.

A novel ion chromatographic method was proposed for the simultaneous determination of artificial sweeteners (sodium saccharin, aspartame, acesulfame-K), preservatives (benzoic acid, sorbic acid), caffeine, theobromine and theophylline. The separation was performed on an anion-exchange analytical column operated at 40 degrees C within 45 min by an isocratic elution with 5 mM aqueous NaH2PO4 (pH 8.20) solution containing 4% (v/v) acetonitrile as eluent, and the determination by wavelength-switching ultraviolet absorbance detection. The detection limits (signal-to-noise ratio 3:1) for all analytes were below the sub-microg/ml level. Under the experimental conditions, several organic acids, including citric acid, malic acid, tartaric acid and ascorbic acid, did not interfere with the determination. The method has been successfully applied to the analysis of various food and pharmaceutical preparations, and the average recoveries for real samples ranged from 85 to 104%. The levels of all analytes determined by this method were in good agreement with those obtained by the high-performance liquid chromatographic procedure. The results also indicated that ion chromatography would be possibly a beneficial alternative to conventional high-performance liquid chromatography for the separation and determination of these compounds.     

Determination of hydroxycarboxylic acids in food products by capillary electrophoresis

A procedure for the capillary-electrophoretic determination of lactic, malic, tartaric, and citric acids in food products was developed. The use of 3-nitrobenzoic acid as a light-absorbing component of the running buffer was proposed for the indirect photometric detection of these substances. This considerably increased the determination sensitivity (up to n × 10 ??g/L), as compared with currently available analogs. The composition of the running buffer was optimized: 3-nitrobenzoic acid, 10 mM; cetyltrimethylammonium bromide, 0.5 mM; EDTA, 0.1 mM; and monoethanolamine, to pH 5.3. The procedure was tested with the samples of food products: fruits, juices, nectars, wines, beer, etc. The accuracy of the analytical results was confirmed by the standard addition method.     

浸入式三相液相微萃取-高效液相色谱法对饮料中7种有机酸的同时测定

建立了一种利用三相液相微萃取(LPME)技术进行样品前处理、高效液相色谱(HPLC)法同时测定饮料中酒石酸、甲酸、乙酸、乳酸、琥珀酸、苹果酸和柠檬酸7种低相对分子质量有机酸的分析方法.考察了萃取溶剂、搅拌速率、盐效应、萃取时间、接收相和给出相pH值等因素对萃取效率的影响.优化后的实验条件:磷酸三丁酯(TBP)为萃取剂,萃取速率为1 000 r/min,萃取时间为35 min,给出相pH为2.5,接收相pH为12.0.该方法在较宽线性范围内显示了良好的线性关系(r＞0.993 6),检出限(S/N=3)为10.4 ～54.2 μg/L,相对标准偏差小于4.8%.7种有机酸的富集倍数为13.3 ～51.4,样品的加标回收率为85% ～103%.该方法操作简单、快速,只需使用极少量的有机溶剂,具有绿色环保的特点,可用于果汁饮料、红茶饮料及基质特别复杂的牛奶饮料中低分子量有机酸的测定,为分析复杂基质样品提供了有益的参考.