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

Department of Applied Chemistry

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

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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.",

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AU - Kuo, Kuang Lung

AU - Hsieh, You-Zung

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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

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

Abstract

Keywords

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