Direct chiral resolution of lactic acid in food products by capillary electrophoresis

Shuji Kodama, Atsushi Yamamoto, Akinobu Matsunaga, Tomoyoshi Soga, Kaho Minoura

Research output: Contribution to journalArticlepeer-review

49 Citations (Scopus)


Chiral resolution of native DL-lactic acid was performed by capillary electrophoresis using 2-hydroxypropyl-β-cyclodextrin as a chiral selector. Various factors affecting chiral resolution, migration time, and peak area of lactic acid were studied. The running conditions for optimum separation of lactic acid were found to be 90 mM phosphate buffer (pH 6.0) containing 240 mM 2-hydroxypropyl-β-cyclodextrin with an effective voltage of -30 kV at 16°C, using direct detection at 200 nm. In order to enhance the sensitivity, sample injection was done under a pressure of 50 mbar for 200 s. On-line sample concentration was accomplished by sample stacking. With this system, D- and L-lactic acids in food products were analyzed successfully. Copyright (C) 2000 Elsevier Science B.V.

Original languageEnglish
Pages (from-to)371-377
Number of pages7
JournalJournal of Chromatography A
Issue number1-2
Publication statusPublished - 2000 Apr 14
Externally publishedYes


  • Enantiomer separation
  • Food analysis
  • Lactic acid

ASJC Scopus subject areas

  • Analytical Chemistry
  • Biochemistry
  • Organic Chemistry


Dive into the research topics of 'Direct chiral resolution of lactic acid in food products by capillary electrophoresis'. Together they form a unique fingerprint.

Cite this