Determination and separation of phenylethylamine in fish sauce by capillary electrophoresis-electrochemiluminescence detection

CE/Ru (bpy)32+ electrochemiluminescence applied to the detection phenylethylamine content in fish sauce based on Phenylethylamine and tris (2,2'-bipyridyl)ruthenium (II) [Ru(bpy)32+] Oxidation on the surface of the platinum electrode enhance the ECL intensity of Ru (bpy)32+. Experimental parameters influencing the effects of separation and luminous intensity were explored in details. Under the optimized conditions, such as detection potential at 1.20 V, photomultiplier tube voltage at 800 V, 5 mmol/L Ru(bpy)32+ (pH7.0), sample injection at 8 s×12 kV, separation voltage at 11 kV, 50 mmol/L of phosphate buffer at pH 7.0. Under the most qualified, the ECL intensity was linear with the concentration of phenylethylamine in the range of 1~40 μg/mL. The linear equation for I=1.73c+9.71, correlation coefficient r=0.9981 with detection limit (S/N=3) of 0.06 μmol/L. Determination of phenyl ethylamine in fish sauce, the relative standard deviation (RSD) of peak height and migration time were 0.08% and 1.40%. Recovery is 102.19%~108.08%. This method is rapid analysis, good separation, high sensitivity and good reproducibility.