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|Title:||Determination of vitamin C and preservatives in beverages by conventional capillary electrophoresis and microchip electrophoresis with capacitively coupled contactless conductivity detection|
|Authors:||Law, W.S. |
|Keywords:||Capacitively coupled contactless conductivity detection|
Conventional capillary electrophoresis
|Citation:||Law, W.S., Kubáň, P., Zhao, J.H., Li, S.F.Y., Hauser, P.C. (2005-12). Determination of vitamin C and preservatives in beverages by conventional capillary electrophoresis and microchip electrophoresis with capacitively coupled contactless conductivity detection. Electrophoresis 26 (24) : 4648-4655. ScholarBank@NUS Repository. https://doi.org/10.1002/elps.200500437|
|Abstract:||The separation and detection of commonly used preservatives (benzoate, sorbate) and vitamin C by both conventional CE and microchip electrophoresis with capacitively coupled contactless conductivity detection is presented. The separation was optimized by adjusting the pH-value of the buffer and the use of hydroxypropyl-β-CD (HP-β-CD) and CTAB as additives. For conventional CE, optimal separation conditions were achieved in a histidine/tartrate buffer at pH 6.5, containing 0.025% HP-β-CD and 0.1 mM CTAB. LOD ranged from 0.5 to 3 mg/L (S/N = 3) and the RSDs for migration time and peak area were less than 0.1 and 2%, respectively. A considerable reduction of analysis time can be accomplished by using microchip electrophoresis without significant loss in sensitivity under optimal separation conditions. A histidine/tartrate buffer at pH 6.5, incorporating 0.06% HP-β-CD and 0.25 mM CTAB, gave detection limits ranging between 3 and 10 mg/L and satisfactory reproducibilities of ≤0.4% for the migration time and ≤3.5% for the peak area. The methods developed are useful for the quantitative determination of food additives in real samples such as soft drinks and vitamin C tablets. © 2005 Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim.|
|Appears in Collections:||Staff Publications|
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