Study of sorption of food acids by sulphoethylated chitosan followed by capillary electrophoresis determination
Abstract
The study of sorption concentration of food acids by new materials is important in terms of developing technologies for their extraction from various raw materials as well as new hybrid methods for their determination. The goal of the work was to study the sorption of food acids (citric, tartaric, and oxalic) by a sorbent based on N-2-sulphoethyl chitosan cross-linked with glutaraldehyde with a sulphoethylation degree of 0.5 (SEC 0.5).
The sorption of organic acids by SEC 0.5 was studied by the limited volume method in the pH range of 6.0–10.0 (ammonia buffer solution) at different phase contact times (1, 3, 5, and 24 h). The initial acid concentration was 1∙10-4 mol/dm3, the sorbent mass was 0.02 (or 0.05) g, and the solution volume was 10.0 cm3. The concentrations of acids in solutions before and after sorption were determined using capillary zone electrophoresis (CZE) with the Kapel-105M capillary electrophoresis system (Lumex group of companies, Russia) in the following conditions: chromate background electrolyte with the addition of CTA-OH and indirect photometric detection at a wavelength of 375 nm. It was established that in these conditions three food acids were determined selectively in the form of their fully deprotonated anions. The limits of acid determination were 3-6 mmol/dm3.
It was found that the dependences of the degree of extraction of tartaric, oxalic, and citric acids by SEC 0.5 from an ammonia buffer solution were similar: sorption reached its maximum at pH 6-7 and decreased at pH>7. Oxalic acid was extracted by the sorbent to the greatest extent in the experimental conditions. However, the degree of its extraction was not quantitative and amounted to 53%.
The use of a sorbent in copper or nickel form allowed significantly increasing the degree of extraction of food acids. The highest degrees of extraction of tartaric acid were achieved when using SEC 0.5 in nickel form (about 80% at pH 9) and SEC 0.5 in copper form for citric acid (100% at pH 6-7). The maximum values of the degree of extraction of oxalic acid by SEC 0.5 in copper and nickel form were similar (about 80% at pH 7).
The results of the conducted studies showed the potential of using the SEC 0.5 sorbent in the development of highly sensitive methods for the electrophoretic determination of tartaric, oxalic, and citric acids in various objects (food products, beverages, medicines).
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References
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