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Journal Article
Research Support, Non-U.S. Gov't
Determination of gibberellic acid in fermentation broth and commercial products by micellar electrokinetic chromatography.
Journal of Agricultural and Food Chemistry 2005 March 24
Micellar electrokinetic chromatography (MEKC) was developed as a method for quantitative determination of gibberellic acid (GA3) in fermentation broth and commercial products, using 25 mM disodium tetraborate as a buffer at pH 9.2 and 100 mM sodium dodecyl sulfate as a micellar phase. The baseline resolution (Rs of GA3 from other compounds in fermentation broth was achieved with Rs > 2.5. The addition of methanol or acetonitrile in the MEKC buffer did not give a better resolution. Advantages of this MEKC method include high accuracy and precision and no sample preparation except for dilution and filtration.
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