Analysis of food additives by capillary electrophoresis

• Autorzy: Liu H. , Wen Y. , Luan F. , Gao Y.
• Języki publikacji: EN

Abstrakty

EN

A simple and rapid capillary zone electrophoretic method is proposed for the analysis of antioxidants and preservatives in food. The important factors affecting separation and detection, for example pH, and concentration of the buffer electrolyte and organic modifier, were investigated in detail. Separation of five antioxidants (propyl gallate, gallic acid isoamyl ester, gallic acid n-octyl ester, nordihydroguaiaretic acid, and trihydroxybutyrophenone) and one preservative (benzoic acid) was achieved in a 50.5 cm (effective length) × 75 µm i.d fused-silica capillary, with 15 mmol L^-1 borate buffer, pH 9.18, containing 25% (v/v) acetonitrile as separation buffer. UV detection was at 219 nm and the applied potential was 25 kV. Regression analysis revealed linear relationships between peak area and amount of each additive from 10 to 1000 µg mL^-1 (R = 0.9992-1.0000). RSD of retention time and peak area were 0.44-0.74% and 1.25- 4.31%, respectively. The method was successfully used for simultaneous analysis of the six compounds in food with the recoveries from 89.3 to 115.8%.

• Wydawca: University of Silesia in Katowice ; Akademiai Kiado
• Czasopismo: Acta Chromatographica
• Rocznik: 2008
• Tom: Vol. 20, no. 2
• Strony: 239--246
• Opis fizyczny: Bibliogr. 14 poz., rys., tab.

Twórcy

autor

Liu H.

autor

Wen Y.

autor

Luan F.

autor

Gao Y.

• Yantai University Department of Applied Chemistry Yantai 264005 PR China Yantai University College of Environment and Material Engineering Yantai 264005 PR China,

Bibliografia

• [1] L. Turner, Better Nutrition, 59, 22 (1997)
• [2] M.M. Delgado-Zamarreno, I. Gonzalez-Maza, A. Sanchez-Perez, and R. Carabias Martinez, Food Chem., 100, 1722 (2007)
• [3] B. Lu, X. Wu, J. Shi, Y. Dong, and Y. Zhang, Food Chem. Toxicol., 44, 1739 (2006)
• [4] C. Ceballos and H. Fernandez, Food Res. Int., 33, 357 (2000)
• [5] I. Malinowska, T.G. Andronikashvili, and J.K. Rozylo, Chem. Environ. Res., 14, 215 (2005)
• [6] C.A. Hall III, A. Zhu, and G.Z. Michael, J. Agric. Food Chem., 42, 919 (1994)
• [7] L. Guo, M.Y. Xie, A.P. Yan, Y.Q. Wan, and Y.M. Wu, Anal. Bioanal. Chem., 386, 1881 (2006)
• [8] Q. Xiang, Y. Gao, Y.H. Xu, and E. Wang, Anal. Sci., 23, 713 (2007)
• [9] B.B. Sha, X.B. Yin, X.H. Zhang, X.W. He, and W.L. Yang, J. Chromatogr. A, 1167, 109 (2007)
• [10] M.C. Boyce and E. E. Spickett, J. Agric. Food Chem., 47, 1970 (1999)
• [11] Y.S. Ding, M.F. Mora, and C.D. Garcia, Anal. Chim. Acta, 561, 126 (2006)
• [12] H.T. Liu and Y. Gao, Cent. Eur. J. Chem., 5, 221 (2007)
• [13] W. Robert and S.L. Ira, Anal. Chem., 63, 823 (1991)
• [14] A.Z. Graciano-Verdugo, E. Peralta, H. Gonzalez-Rios, and H. Soto-Valdez, Anal. Chim. Acta, 557, 367 (2006).