[請益]用HPLC分析咖啡因
因為最近做了一個實驗用HPLC去分析咖啡因
其中,按照步驟甲醇和水做為mobile phase
另外還要添加醋酸及醋酸鈉把pH值調成3.5
不知道最後這個步驟的原因是啥?? 煩請大家幫忙
自己是有去網路上搜
http://abrc.sinica.edu.tw/upload/post/20070725120047.pdf
PDF前面幾張有講到pH值對band的影響
不知道跟這個有無關係??
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