Fast Analysis by Microchip Electrophoresis: Amino Acids in Antrodia camphorata Mycelia and α-Lipoic Acid in Foods

• Main Authors: Hung Shang Hui, 洪尚暉
• Other Authors: 陳壽椿
• Format: Others
• Language: zh-TW
• Published: 2005
• Online Access: http://ndltd.ncl.edu.tw/handle/76360701519061599605

碩士 === 輔仁大學 === 化學系 === 93 === This thesis falls into two parts: analysis of amino acids in Antrodia camphorata Mycelia and that of α-lipoic acid in foods. The approach adopted here with the end-mounted wire electrode can extend the service life of the electrode almost infinitely. The derivatized amino acids including arginine, lysine, histidine, alanine and glycine eluted from a 10-cm channel in 15 mM pH 8.6 Borax buffer driven by 2 kV. The system stability and reproducibility were good, as judged from the precision of retention time, within 1%, and the correlation coefficient of 0.995 between 10 and 200 μM. Application to the analysis of amino acids in Antrodia camphorata, a local produce unique to the soil notable for antitumor activity, showed Arginine 158.6 μg, Lysine 54.8 μg, Histidine 540.8 μg, Alanine 228.2 μg, Glycine 15.6 μg for every gram of sample. However, the attempt to separate lipoic acid and the concurrent lipoamide was daunted by poor resolution. Regardless of this difficulty, it still serves the purpose of quantitative assessment for the total lipoic acid related substances.