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  • Author or Editor: Yuan Gao x
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Abstract

A simple capillary electrophoresis (CE) method with ultraviolet (UV) detection was developed for the determination of hexachlorophene (HCP) in cosmetics. Separation conditions were obtained in 20 mM Na2B4O7, 10% MeOH (pH 9.20), with 25 kV applied voltage and UV detection at 208 nm. Under the selected conditions, electrophoretic analysis was completed in about 4 min, with limit of detection (LOD) of 0.06 µg·mL−1 for HCP. The method was successfully applied to determine HCP in three kinds of cosmetics with relative standard deviations (RSD) of 0.52–3.02% and recoveries from 90.0 to 96.4% for the spiked samples. The results indicated that the proposed method was reliable. Comparative experiments were also carried out with high-performance liquid chromatography (HPLC)-UV method described in National Standards of People's Republic of China. The validation results of the two methods are comparable, but the proposed CE method is simple, rapid, which makes separation and analyte quantification in shorter time with much less reagent consumption.

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Extracts from lo-han-kuo (Siraitia grosvenorii) are of high sweetness and low calories, and they have been widely used as a natural sweetener to reduce the risk of obesity and diabetes. In the current study, lo-han-kuo extracts were extracted using subcritical water under different operation condition. The study revealed that the optimal extracting parameters were: extraction time of 20 min, extraction temperature of 140 °C, and the addition of 15% ethanol. Antioxidant activity, contents of total flavonoids, and total phenolic compounds of lo-han-kuo extracts were also investigated. A mathematical model was established to describe the relationship between antioxidant capacity and content of bioactive components in lo-han-kuo extract, and it was found that antioxidant capacity of the extracts was mainly attributed to the yields of total mogrosides (P<0.05).

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Polyphenols in Chinese Kushui rose (Rosa sertata × Rosa rugosa) leaves were first extracted and analysed in this study. Among four fractions (ethyl ether, ethyl acetate, n-butanol, and water layer) of crude extracts, the ethyl acetate fraction showed the highest ABTS•+ scavenging activity, and the n-butanol fraction exhibited the maximum components in composition. On-line HPLC-ABTS•+ analysis indicated that there were more than 30 antioxidant compounds from Chinese Kushui rose leaves. The identified polyphenols could be classified into quercetin derivatives, gallic acid derivatives, and proanthocyanidins. Gallic acid was the most antioxidative compound.

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Summary

A simple and rapid capillary zone electrophoretic method is proposed for the analysis of antioxidants and preservatives in food. The important factors affecting separation and detection, for example pH, and concentration of the buffer electrolyte and organic modifier, were investigated in detail. Separation of five antioxidants (propyl gallate, gallic acid isoamyl ester, gallic acid n-octyl ester, nordihydroguaiaretic acid, and trihydroxybutyrophenone) and one preservative (benzoic acid) was achieved in a 50.5 cm (effective length) × 75 μm i.d fused-silica capillary, with 15 mmol L–1 borate buffer, pH 9.18, containing 25% (v/v) acetonitrile as separation buffer. UV detection was at 219 nm and the applied potential was 25 kV. Regression analysis revealed linear relationships between peak area and amount of each additive from 10 to 1000 μg mL–1 (R = 0.9992–1.0000). RSD of retention time and peak area were 0.44–0.74% and 1.25–4.31%, respectively. The method was successfully used for simultaneous analysis of the six compounds in food with the recoveries from 89.3 to 115.8%.

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Abstract

A simple capillary electrophoresis (CE) method with ultraviolet (UV) detection was developed for the determination of hexachlorophene (HCP) in cosmetics. Separation conditions were obtained in 20 mM Na2B4O7, 10% MeOH (pH 9.20), with 25 kV applied voltage and UV detection at 208 nm. Under the selected conditions, electrophoretic analysis was completed in about 4 min, with limit of detection (LOD) of 0.06 µg·mL−1 for HCP. The method was successfully applied to determine HCP in three kinds of cosmetics with relative standard deviations (RSD) of 0.52–3.02% and recoveries from 90.0 to 96.4% for the spiked samples. The results indicated that the proposed method was reliable. Comparative experiments were also carried out with high-performance liquid chromatography (HPLC)-UV method described in National Standards of People's Republic of China. The validation results of the two methods are comparable, but the proposed CE method is simple, rapid, which makes separation and analyte quantification in shorter time with much less reagent consumption.

Open access

Abstract

A sweeping micellar electrokinetic chromatography (sweeping-MEKC) enrichment model was established for the determination of three chlorophenols (CPs) in cosmetics, namely, bithionol, pentachlorophenol (PCP), and 2,4,6-trichlorophenol (2,4,6-TCP). The optimum electrophoretic conditions were 20 mM NaH2PO4-80 mM sodium dodecyl sulfate (SDS) and 30% (v/v) acetonitrile (pH 2.3). The optimum on-line concentration conditions were as follows: sample matrix, 100 mM NaH2PO4; pressure injection at 20.67 kPa (3 psi) for 25 s. The linear range of bithionol, PCP, and 2,4,6-TCP are 0.20–4.00 μg mL−1, 0.10–2.00 μg mL−1, and 0.05–2.00 μg mL−1 respectively, with correlation coefficient (r) over 0.9972. The limits of detection (LOD) based on three times the signal-to-noise ratio (S/N = 3) are in the range of 0.0061–0.024 μg mL−1. Recoveries for the three CPs in powder and lotion samples are between 79.7 and 110.2% with relative standard deviation (RSD) of 1.38–5.54% and 92.2–121.3% with RSD of 0.72–6.09%, respectively. The proposed method can provide reference for the determination of trace CPs in different sample matrix.

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Journal of Radioanalytical and Nuclear Chemistry
Authors: Jun Tang, Gengmei Xing, Hui Yuan, Xingfa Gao, Long Jing, Shukuan Wang, Yue Cheng and Yuliang Zhao

Abstract  

The electronic properties of the metal atoms encaged in a fullerence cage were investigated using synchrotron X-ray photoelectron spectroscopy. Systematic variations in photoemission of valence band of Gd@C82, Gd@C82(OH)12, and Gd@C82(OH)22 were observed in Gd 5p levels. The results suggest that the electronic properties of the inner metal atom can be efficiently modulated by surface chemistry of the fullerene cage.

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Abstract  

A simple method for preparing F-doped anatase TiO2 nanoparticles with high visible light photocatalytic activity was developed using TiCl4 and HF as TiO2 and fluorine precursors in HCl solution by a one-step hydrothermal treatment without any organic species. The presence of HF plays an important role in the formation of the F-doped shuttle-like anatase TiO2 nanostructures. XRD analysis showed that the F could prevent the transformation of anatase to rutile in HCl solution. Compared with ordinary TiO2, the F-doped TiO2 nanoparticles synthesized at 180 °C exhibited better photocatalytic activity for the degradation of rhodamine B under visible light irradiation. Possible formation mechanism of F-doped anatase TiO2 under hydrothermal conditions was discussed.

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Acta Alimentaria
Authors: S. Hu, H. Shu, J.L. Yuan, J.Y. Gao, P.Y. Mu, C.Z. Ren, W. Sang, L.C. Guo and H.B. Chen

The objective of this study was to evaluate the effect of wheat–oat flour ratio on the physical properties and β-glucan characteristics of extrudates. Results showed that increasing the wheat–oat flour ratio resulted in a decrease in the water solubility index (r2=0.8567) and hardness (r2=0.9316), whereas the expansion ratio (r2=0.9307) and water absorption index (r2=0.9061) increased. Wheat flour generally caused an increase in L values from 57.81 to 62.94 providing bright samples. Few cells were observed at high wheat–oat flour ratios under a scanning electron microscope, and a smooth surface was noted. Meanwhile, the total (r2=0.9867) and soluble (r2=0.9848) β-glucan contents were inversely proportional to the wheat–oat flour ratio. Extrudates with added wheat flour had a high molecular weight, but wheat flour had no significant (P<0.05) effect on the viscosity of β-glucan extracts. Conclusively, incorporation of wheat flour at a wheat–oat flour ratio of 2.33 provides ready-to-eat food based on whole oat flour, on account of improving the texture and providing sufficient β-glucan contents (0.806 g/100 g) without significantly affecting β-glucan viscosity.

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