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Chemical and analytical aspects of areca nut
G A Lord1, C K Lim, S Warnakulasuriya
1MRC Bioanalytical Science Group, School of Biological and Chemical Sciences, Birkbeck, University of London, London, UK.
Abstract:
A capillary zone electrophoretic (CZE) method for the rapid analysis of the major alkaloids (arecoline and guavacoline) in areca nut extract is described. Areca nuts were pulverized and then extracted with water by sonication in a water bath. After centrifugation, the supernatant was analysed on a fused-silica capillary with 100 mM ammonium acetate-acetic acid (pH 4.6) as the running buffer at a voltage of 20 kV and temperature of 30 degrees C. The method is applicable to the analysis of alkaloids in the nut, commercial preparations (pan masala) and in the saliva of areca nut chewers.