Method development and validation for the simultaneous determination of dyes in foodstuffs by capillary zone electrophoresis

被引：0

作者：

Nevado, JJB ^{[1
]}

Cabanillas, CG ^{[1
]}

Salcedo, AMC ^{[1
]}

机构：

[1] Univ Castilla La Mancha, Dept Analyt Chem & Food Technol, E-13071 Ciudad Real, Spain

来源：

ANALYTICA CHIMICA ACTA | 1999年 / 378卷 / 1-3期

关键词：

capillary zone electrophoresis; liquid chromatography; food dyes;

D O I：

暂无

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

A capillary zone electrophoresis method for the separation of seven dyes is proposed. Optimal conditions for the separation were investigated. A background electrolyte solution consisting of 15 mM berate buffer adjusted to pH 10.5, hydrodynamic injection and a 20 kV separation voltage were utilized. Relative standard deviations (RSDs) were less than 0.5% and 1.3% for the migration time and the peak area (n = 21), respectively. The detection limits for the seven dyes ranged from 0.35 to 2.12 mg/l. The developed method is rapid and sensitive and can be readily applied for quantitative analysis of food and beverage samples. The data obtained by this method were compared with those obtained by Liquid chromatography. (C) 1999 Elsevier Science B.V. All rights reserved.

引用

页码：63 / 71

页数：9

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