Development of a Capillary Zone Electrophoresis Method for the Analysis of Four Extracellular Matrices Commonly Found in Foods with Functional Claims

Abstract

Quantification of four extracellular matrices commonly found in foods with functional claims was conducted using capillary zone electrophoresis with direct ultraviolet (UV) absorbance detection at 200 nm. The four polymeric compounds, namely, proteoglycan, chondroitin sulfate, hyaluronic acid, and collagen, were separated with 100 mM borate buffer (pH 10.0) using capillaries coated with poly-N,N-dimethylacrylamide on the inner wall, which almost completely suppressed the electroosmotic flow to give reproducible migration times for the analytes. The addition of 5 mM sodium dodecyl sulfate to the running solutions improved the shapes of the peaks and the linearity of the calibration curves. Some commercial products, including the extracellular matrices under investigation, were analyzed with the method developed.