The method of direct determination of manganese in fresh parsley leaves and roots using capillary electrophoresis method.
DOI:
https://doi.org/10.56782/pps.125Keywords:
Capillary electrophoresis, Manganese, Parsley, FoodAbstract
This is the first work presenting a simple, rapid and sensitive method using capillary electrophoresis (CE) for the direct determination of manganese (II) in fresh parsley leaves and roots. The developed method has been optimized and validated. Optimum separation of Mn2+, by measuring at 214 nm, was obtained on a 30 cm × 75 μm capillary using a 50 mM phosphate running buffer (pH 3.0), capillary temperature 25°C, voltage 10 kV, and hydrodynamic injection. Good results were obtained for different aspects including stability of the solutions, linearity, and precision. Detection and quantification limits for Mn2+ were reached at the level of 0.97 and 2.94 μg/mL respectively. The sample preparation procedure is very simple and not time consuming. This method has been successfully used to the measuring concentration of Mn2+ in order to determine the content of this ion in parsley leaves and roots. The speed of obtaining the result of the analysis was only 3 minutes.
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Copyright (c) 2023 Błażej Grodner, Małgorzata Jelińska
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