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 |
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Pages (from-to) | 334-341 |
Number of pages | 8 |
Journal | Journal of Chromatography A |
Volume | 768 |
Issue number | 2 |
DOIs | |
State | Published - 25 Apr 1997 |
Keywords
- Benzoic acid
- Food analysis
- Hydroxybenzoates
- Sorbic acid