Influence of the pH on Separating DNA by High-Speed Microchip Electrophoresis

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著者

    • Osafune Tomo OSAFUNE Tomo
    • Department of Medicinal Chemistry, Faculty of Pharmaceutical Sciences, The University of Tokushima, CREST, Japan Science and Technology Corporation (JST)
    • Nagata Hideya NAGATA Hideya
    • Department of Medicinal Chemistry, Faculty of Pharmaceutical Sciences, The University of Tokushima, CREST, Japan Science and Technology Corporation (JST)
    • Baba Yoshinobu BABA Yoshinobu
    • Department of Medicinal Chemistry, Faculty of Pharmaceutical Sciences, The University of Tokushima, CREST, Japan Science and Technology Corporation (JST)

抄録

Various factors are critical in resolving DNA molecules at high speed, including the separation medium, concentration, composition, and pH of the buffer, as well as the electric field strength. To this study, considered the composition of a buffer and the difference in the pH, while paying attention to whether the separation ability changes in the microchip electrophoresis of DNA. DNA separation was particularly affected by both the buffer composition and the pH. Under the optimal microchip electrophoresis conditions that were determined in this study, an improved resolution of a wider range of DNA fragment sizes was achieved. Moreover, the total separation time decreased from 240 s to 100 s. Thus, by simplifying and improving the DNA electrophoresis in the microchip, this technique is now widely applicable to several different scientific fields.

収録刊行物

  • Analytical sciences : the international journal of the Japan Society for Analytical Chemistry

    Analytical sciences : the international journal of the Japan Society for Analytical Chemistry 20(6), 971-974, 2004-06-10

    社団法人 日本分析化学会

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各種コード

  • NII論文ID(NAID)
    10013105180
  • NII書誌ID(NCID)
    AA10500785
  • 本文言語コード
    ENG
  • 資料種別
    NOT
  • ISSN
    09106340
  • NDL 記事登録ID
    6970522
  • NDL 雑誌分類
    ZP4(科学技術--化学・化学工業--分析化学)
  • NDL 請求記号
    Z54-F482
  • データ提供元
    CJP書誌  CJP引用  NDL  J-STAGE 
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