Simultaneous analysis of acidulants and preservatives in food samples by using capillary zone electrophoresis with indirect UV detection

被引：27

作者：

Yoshikawa, Kenji ^{[1
]}

Saito, Shintaro ^{[1
]}

Sakuragawa, Akio ^{[1
]}

机构：

[1] Nihon Univ, Dept Mat & Appl Chem, Coll Sci & Technol, Chiyoda Ku, Tokyo 1018308, Japan

来源：

FOOD CHEMISTRY | 2011年 / 127卷 / 03期

关键词：

Capillary zone electrophoresis; Acidulants; Preservatives; Indirect UV detection; Food samples; PERFORMANCE LIQUID-CHROMATOGRAPHY; ORGANIC-ACIDS; ARTIFICIAL SWEETENERS; GAS-CHROMATOGRAPHY; INORGANIC ANIONS; BENZOIC-ACID; FRUIT JUICES; SORBIC ACID; SOFT DRINKS; SEPARATION;

D O I：

10.1016/j.foodchem.2011.01.126

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Capillary zone electrophoresis with indirect UV detection was developed for the simultaneous analysis of acidulants and preservatives in food samples. When a solution of tris (hydroxymethyl) aminomethane, trimellitic acid and poly (vinyl alcohol) was used as the background electrolyte, the nine acidulants and four preservatives listed in the Japanese Food Sanitation Law were detected within 8 min. The calibration curves plotted from the peak height of each analyte were linear with a correlation coefficient of 0.99. The relative standard deviations (n = 10) of the peak height ranged from 1.2% to 4.7%. The detection limits for these species ranged from 0.6 to 5.3 mg/L at a signal-to-noise ratio of three. The method developed method was applied to the simultaneous analysis of acidulants and preservatives in a wide variety of food samples. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：1385 / 1390

页数：6

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