On-line concentration sample stacking coupled with water-in-oil microemulsion electrokinetic chromatography

Journal of Chromatography A

Volumn 1218, Issue 42, 2011, Pages 7663-7669

  Huang, Hsi Ya ^a   Liu, Wan Ling ^a   Singco, Brenda ^a   Hsieh, Shih Huan ^a   Shih, Yung Han ^a  

^a CHUNG YUAN CHRISTIAN UNIVERSITY   (Taiwan)

Author keywords

Food sample; Microemulsion electrokinetic chromatography; On line concentration; Water in oil microemulsion

Indexed keywords

1-BUTANOL; 1-PROPANOL; AMOXICILLIN; ANALYTES; AQUEOUS SAMPLES; COLUMN TEMPERATURE; DETECTION SENSITIVITY; FOOD SAMPLES; MICROEMULSION ELECTROKINETIC CHROMATOGRAPHY; NAFCILLIN; NORMAL STACKING MODES; OIL PHASE; PENICILLIN G; PENICILLIN V; PORCINE ORGANS; SAMPLE INJECTION; SAMPLE SOLUTION; SOLUTION VISCOSITY; W/O MICROEMULSIONS; WATER-IN-OIL (W/O) MICROEMULSIONS; WATER-IN-OIL MICROEMULSIONS;

COLUMN CHROMATOGRAPHY; CONCENTRATION (PROCESS); ELECTRODYNAMICS; LIQUID CHROMATOGRAPHY; MICROEMULSIONS; OPTIMIZATION; ORGANIC SOLVENTS;

DRUG PRODUCTS;

AMOXICILLIN; AMPICILLIN; BUTANOL; NAFCILLIN; OXACILLIN; PENICILLIN DERIVATIVE; PENICILLIN G; PENICILLIN V; PROPANOL;

ANALYTIC METHOD; ARTICLE; CONCENTRATION (PARAMETERS); DRUG DETERMINATION; FOOD ANALYSIS; INTERMETHOD COMPARISON; MEAT; MICROEMULSION ELECTROKINETIC CHROMATOGRAPHY; NORMAL STACKING MODE; PRIORITY JOURNAL; PROCESS OPTIMIZATION; SENSITIVITY ANALYSIS; SEPARATION TECHNIQUE; TEMPERATURE; VISCOSITY; WATER IN OIL MICROEMULSION ELECTROKINETIC CHROMATOGRAPHY;

1-PROPANOL; ANIMALS; CHROMATOGRAPHY, MICELLAR ELECTROKINETIC CAPILLARY; EMULSIONS; FOOD ANALYSIS; KIDNEY; LIVER; MEAT; MODELS, CHEMICAL; PENICILLINS; REPRODUCIBILITY OF RESULTS; SWINE;

SUS;

EID: 80053323666     PISSN: 00219673     EISSN: 18733778     Source Type: Journal    
DOI: 10.1016/j.chroma.2011.05.091     Document Type: Article

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