Amperometric Detection of 3-(3,4-Dihydroxyphenyl)-l-alanine (l-Dopa) in Raw and Cooked Mucuna Bean Seeds Employing Micro-HPLC

Amperometric detection of 3-(3,4-dihydroxyphenyl)-l-alanine (l-dopa) on a glassy carbon electrode at oxidation potential of +0.70 V in Mucuna pruriens after micro-high performance liquid chromatography separation is reported. Optimised eluent consisted of 0.87 mM 1-octane sulphonic acid sodium salt, 18.2 mM citric acid, and 82.8 mM sodium acetate with pH adjusted to 2.18 using 85% orthophosphoric acid. Detection of low concentrations of l-dopa up to 5.12 ng mL^?1 was achieved. The method was employed to determine l-dopa in raw and cooked beans after water extraction through a 0.45 μm membrane with no further sample treatment.