Please use this identifier to cite or link to this item: http://scholarbank.nus.edu.sg/handle/10635/75574
Title: Analysis of food additives by ion-pairing electrokinetic chromatography.
Authors: Ng, C.L.
Lee, H.K. 
Li, S.F. 
Issue Date: May-1992
Citation: Ng, C.L.,Lee, H.K.,Li, S.F. (1992-05). Analysis of food additives by ion-pairing electrokinetic chromatography.. Journal of Chromatographic Science 30 (5) : 167-170. ScholarBank@NUS Repository.
Abstract: A mixture of food additives is separated using ion-pairing electrokinetic chromatography with on-column ultraviolet detection at 190 nm. Tetrabutyl ammonium hydrogen sulfate (TBA) is used as modifier. The effect of the concentration of TBA on the migration behavior of the solutes is investigated. This method is used for the determination of the amount of additives in food samples. The percent relative standard deviation (%RSD) for the migration time is found to be less than 0.9% and that of the peak area is less than 2.5%.
Source Title: Journal of Chromatographic Science
URI: http://scholarbank.nus.edu.sg/handle/10635/75574
ISSN: 00219665
Appears in Collections:Staff Publications

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