色谱2012，Vol.30Issue(7)：747-751,5.DOI:10.3724/SP.J.1123.2012.03009
毛细管区带电泳法同时测定饮料中16种食品添加剂
Determination of sixteen food additives in beverage by capillary zone electrophoresis
摘要
Abstract
A capillary zone electrophoretic (CZE) method for the separation of ten synthetic colorants such as acid red 92, patent blue V, uranine, acid red 1, indigo carmine, black BN, ponceau 6R, quinoline, amaranth, lemon yellow, and six preservatives including benzoic acid, sorbic acid, methyl paraben, ethyl paraben, propyl paraben, butyl paraben in beverages was developed. The effects of separation voltage, capillary temperature, pH and concentration of running buffer on the separation were investigated. A 46 cm x 50μm uncoated fused silica capillary was used with 70 mmol/L boric acid (pH 9. 5) containing 4% (v/v) acetonitrile as background electrolyte solution. The detection wavelength was set at 220 nm, and the run voltage was 30 kV. The injection time was 5 s at 500 mPa and the temperature was 25℃. The linear relationship between the mass concentration and peak area for each of these analytes was obtained in the concentration range of 1 -250 mg/L, with a correlation coefficient not less than 0. 993 8. The recoveries were between 95. 8% and 108. 7%. The method has been applied to the determination of food additives in real samples. The results showed that the method is simple, accurate, and suitable for the simultaneous determination of the sixteen food additives in beverage.关键词
毛细管区带电泳/食品添加剂/防腐剂/色素/饮料Key words
capillary zone electrophoresis (CZE)/food additives/preservatives/pigments/beverage分类
化学化工引用本文复制引用
龙巍然,岑怡红,王兴益,白玉,刘虎威..毛细管区带电泳法同时测定饮料中16种食品添加剂[J].色谱,2012,30(7):747-751,5.基金项目
北京市科技项目(Z111100056811006). （Z111100056811006）
