Innovation of chromatographic analysis experiment teaching and cultivation of innovative talents

doi:10.3724/SP.J.1123.2024.12019

Abstract

Abstract:

Chromatography experiments form an important component of an Instrumental Analysis Laboratory Course. In order to meet the demands of cultivating innovative talents with scientific thinking skills for the evolving educational objectives， the Instrumental Analysis Laboratory Course in the College of Chemistry and Molecular Engineering at Peking University has been reformed since 2017， with a focus on chromatography experiment teaching as a pilot project. A series of well-designed reform measures， including strengthening the design of the experimental content， focusing on the analysis of actual samples， increasing student participation， enhancing their freedom of exploration and the division of labor and cooperation， and adopting a teaching form with both virtual and real components， have been introduced. These measures have effectively stimulated students’ subjective learning initiatives， improved their understanding of the principles of instrumental analysis and the structures and functions of instruments， cultivated their abilities to comprehend， analyze， and solve problems， and strengthened their scientific thinking and literacy. Overall， the developed program has powerfully contributed to realizing the core goal of cultivating innovative talents.

Key words: chromatography experiment, teaching reform, scientific thinking, free exploration, cultivation of innovative talents

CLC Number:

O658

HUANG Jun, LYU Zhanxia, GAO Zhen, LI Meixian, ZHOU Yinglin. Innovation of chromatographic analysis experiment teaching and cultivation of innovative talents[J]. Chinese Journal of Chromatography, 2025, 43(7): 823-829.

Figures/Tables 7

Table 1 Comparison of the chromatography experiment programs before and after reform

Implementation time	Instrumental analysis method	Experimental content	Class hours	Satisfaction survey in 2024
Before 2016	GC	qualitative and quantitative analysis by GC	8
	LC	quantitative analysis of PAHs in water samples by SPE and HPLC using the internal standard method	8
	GC-MS	determining PAHs in the environment by GC-MS	4
2017	GC	analyzing trace components in Chinese Baijiu by GC	6	80%
2018	LC	determining food pigments in beverages by LC	6	86.7%
2024	GC-MS	determining volatile components in coffee by headspace GC-MS	6	88.9%

Fig. 1 Separation of Chinese Baijiu by GCa. isothermal separation at 100 ℃； b. temperature-programmed separation at 50?120 ℃.1. acetaldehyde； 2. methanol； 3. ethanol； 4. n-propyl alcohol； 5. ethyl acetate； 6. 2-butanol； 7. isobutanol； 8. ethyl acetal； 9. acetic acid； 10. isoamyl alcohol； 11. ethyl lactate.

Table 2 Average contents of three pigments in a beverage as determined by students

Pigment	Content/（μg/kg）	Number of students	RSD/%
Tartrazine	10.3	101	5.5
Carmine	2.4	89	8.8
Sunset yellow	14.4	95	5.3

Fig. 2 Baseline profile during column flushing after finishing liquid chromatography experimenta. From 21.5 min to 27 min， mobile phase is deionized water-methanol （9∶1， v/v）. b， c. From 27 min to 39.5 min， mobile phase is methanol.

Fig. 3 Schematic of the process for determining volatile substances in coffee using static headspace GC-MS

Fig. 4 Comparison of separation effects of chromatography columns with different polarities on volatile components in coffeea. SH-Rxi-5Sil MS column； b. SH-PolarWax-MS column.

Fig. 5 Internal structures and components of obsolete equipmenta. Varian CP-3800 gas chromatograph； b. Elite P230 liquid chromatograph detector； c. flow cell and plunger rod； d. USA Finnigan MAT company GCQ mass spectrometer； e. ion source and quadrupole； f. Epoch EP-50 ion chromatograph.

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