Determination of synthetic colourant food additives by capillary zone electrophoresis

被引：61

作者：

Liu, HW ^{[1
]}

Zhu, T ^{[1
]}

Zhang, YN ^{[1
]}

Qi, SZ ^{[1
]}

Huang, AJ ^{[1
]}

Sun, YL ^{[1
]}

机构：

[1] BEIJING UNIV,DEPT CHEM,BEIJING 100871,PEOPLES R CHINA

来源：

JOURNAL OF CHROMATOGRAPHY A | 1995年 / 718卷 / 02期

基金：

中国国家自然科学基金;

关键词：

D O I：

10.1016/0021-9673(95)00682-6

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

A capillary zone electrophoresis method for the separation of six synthetic food colourants is proposed. A background electrolyte solution consisting of 20 mM berate buffer adjusted to pH 7-9 and electromigration injection at 4 kV for 14 s were utilized. A baseline separation of six synthetic colourants commonly used as food additives can be achieved within 10 min, and a linear relationship between the concentration and peak area for each of these pigments was obtained in the concentration range 2-50 ppm, with a correlation coefficient greater than 0.995. The selection of the analytical conditions and the experimental reproducibility are discussed.

引用

页码：448 / 453

页数：6

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