標題: Determination of preservatives in food products by cyclodextrin-modified capillary electrophoresis with multiwavelength detection
作者: Kuo, KL
Hsieh, YZ
應用化學系
Department of Applied Chemistry
關鍵字: food analysis;benzoic acid;sorbic acid;hydroxybenzoates
公開日期: 25-四月-1997
摘要: A high-performance capillary electrophoretic method with multiwavelength detection was developed to analyze frequently used preservatives. The effects of alpha-cyclodextrin and beta-cyclodextrin on migration behaviours of nine preservatives were investigated. The preservatives were successfully separated within 9 min using a borax-NaOH buffer (pH 10.0) modified with 2 mM alpha-cyclodextrin. In optimized separation conditions, the reproducibilities of the migration times of the preservatives were satisfactory (R.S.D. values <0.99%). The correlation coefficients of the linear calibration graphs for the preservatives, ranging between 5 and 500 mu g ml(-1), exceeded 0.991. By employing this reliable capillary electrophoresis method, preservatives in three different food products were determined.
URI: http://dx.doi.org/10.1016/S0021-9673(97)00040-X
http://hdl.handle.net/11536/593
ISSN: 0021-9673
DOI: 10.1016/S0021-9673(97)00040-X
期刊: JOURNAL OF CHROMATOGRAPHY A
Volume: 768
Issue: 2
起始頁: 334
結束頁: 341
顯示於類別:期刊論文


文件中的檔案:

  1. A1997WZ34700015.pdf