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

Kuang Lung Kuo; You-Zung Hsieh

doi:10.1016/S0021-9673(97)00040-X

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

National Chiao Tung University

Research output: Contribution to journal › Article › peer-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 language	English
Pages (from-to)	334-341
Number of pages	8
Journal	Journal of Chromatography A
Volume	768
Issue number	2
DOIs	https://doi.org/10.1016/S0021-9673(97)00040-X
State	Published - 25 Apr 1997

Keywords

Benzoic acid
Food analysis
Hydroxybenzoates
Sorbic acid

Access to Document

10.1016/S0021-9673(97)00040-X

Fingerprint Dive into the research topics of 'Determination of preservatives in food products by cyclodextrin-modified capillary electrophoresis with multiwavelength detection'. Together they form a unique fingerprint.

Cite this

@article{1a1aeab5e24043f2b4f26c98663fd6a6,

title = "Determination of preservatives in food products by cyclodextrin-modified capillary electrophoresis with multiwavelength detection",

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.",

keywords = "Benzoic acid, Food analysis, Hydroxybenzoates, Sorbic acid",

author = "Kuo, {Kuang Lung} and You-Zung Hsieh",

year = "1997",

month = apr,

day = "25",

doi = "10.1016/S0021-9673(97)00040-X",

language = "English",

volume = "768",

pages = "334--341",

journal = "Journal of Chromatography A",

issn = "0021-9673",

publisher = "Elsevier",

number = "2",

}

TY - JOUR

T1 - Determination of preservatives in food products by cyclodextrin-modified capillary electrophoresis with multiwavelength detection

AU - Kuo, Kuang Lung

AU - Hsieh, You-Zung

PY - 1997/4/25

Y1 - 1997/4/25

N2 - 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.

AB - 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.

KW - Benzoic acid

KW - Food analysis

KW - Hydroxybenzoates

KW - Sorbic acid

UR - http://www.scopus.com/inward/record.url?scp=0030959231&partnerID=8YFLogxK

U2 - 10.1016/S0021-9673(97)00040-X

DO - 10.1016/S0021-9673(97)00040-X

M3 - Article

AN - SCOPUS:0030959231

VL - 768

SP - 334

EP - 341

JO - Journal of Chromatography A

JF - Journal of Chromatography A

SN - 0021-9673

IS - 2

ER -