Determination of preservatives in food products by cyclodextrin-modified capillary electrophoresis with multiwavelength detection

Kuang Lung Kuo, You-Zung Hsieh*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

71 Scopus citations

Abstract

A high-performance capillary electrophoretic method with multiwavelength detection was developed to analyze frequently used preservatives. The effects of α-cyclodextrin and β-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 α-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 μg ml-1, exceeded 0.991. By employing this reliable capillary electrophoresis method, preservatives in three different food products were determined.

Original languageEnglish
Pages (from-to)334-341
Number of pages8
JournalJournal of Chromatography A
Volume768
Issue number2
DOIs
StatePublished - 25 Apr 1997

Keywords

  • Benzoic acid
  • Food analysis
  • Hydroxybenzoates
  • Sorbic acid

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