Chinese Cabbage

Anions of chinese cabbage are analyzed using IC I-524A. Anions in the sample were extracted using a juicer-mixer and then filtered.

(Preparation of eluent)
(1) Put 0.415g of reagent grade phthalic acid and 0.278g of reagent grade tris(hydroxymethyl)aminomethane into a 1liter messflask.
(2) Dilute with purified water to make up a 1 liter solution.
(3) Dissolve using an ultrasonic vibrator.
(4) Pass through a 0.2microm membrane filter before use.


Sample : Chinese cabbage
(A); Leaves, (B); Stalks
1. H₂PO₄^-
2. Cl^-
3. NO₃^-
4. SO₄^2-

Column       : Shodex IC I-524A (4.6mmID*100mm)
Eluent       : 2.5mM Phthalic acid (pH4.0 adjusted by Tris(hydroxymethyl)aminomethane)
Flow rate    : 1.2mL/min
Detector     : Non-suppressed coductivity