Simultaneous determination of eleven food additives in beverage, yogurt and candied fruit by micellar electrokinetic capillary chromatography with diode array detection
A micellar electrokinetic chromatography (MEKC) method was developed for the simultaneous determination of eleven kinds of food additives (caffeine, alitame, aspartame,neotame, sorbic acid, dehydroacetic acid, stevioside, quinine, benzoic acid, saccharin and acesulfame-K) in beverage, yogurt and candied fruit samples.Resolution between all additives was successfully achieved with 20 mmol/L sodium tetraborate, 42 mmol/L boric acid (pH 8.83) and100 mmol/L sodium deoxycholate as the separation buffer.An uncoated fused-silica capillary with50 μm i.d.and 70 cm total length (effective length: 60 cm) was utilized for the separation under 23kV voltage.The limits of detection were in the ranges of 0.25 to 2.5 mg/L.The correlation coefficients of standard curves were all above 0.99.The feasibility of this method was verified with the recovery tests of apple vinegar.Recoveries ranging from 81.6% to 115.0% with RSDs all lower than 5% were obtained, which demonstrated the accuracy of the proposed method.A Food Analysis Performance Assessment Scheme (FAPAS(R)) proficiency test sample was analyzed.The results showed that the current method with simple sample pretreatment could meet the needs for routine analysis of the eleven additives in beverage, yogurt and candied fruit samples.
MEKC sweetener preservative caffeine quinine
yuchen Wu Jiang Li Shan Zhao Xiaojing Ding
Department of Public Health, Capital Medical University, Beijing 100069, China;Beijing Key Laborator Beijing Key Laboratory of Diagnostic and Traceability Technologies for Food Poisoning, Beijing Cente
国内会议
北京
英文
93-107
2015-06-01（万方平台首次上网日期，不代表论文的发表时间）