摘要
采用胶束电动毛细管色谱法,用50μm×27cm熔融石英毛细管柱,以pH8.0的20mmol/L硼砂+5mmol/LSDS作缓冲溶液,工作电压25kV,检测波长214mm,压力进样1s为分离条件,对5种饮料和1种食品中4种食品添加剂(咖啡因、苯甲酸、山梨酸和糖精)进行了测定同时讨论了工作电压、缓冲液浓度与pH。
A micellar electrokinetic capillary chromatography method was established for simultaneous determination four food additives (caffeine、benzoic acid、 sorbic acid and saccharin) in five drinks and one food sample using silica fused capillary column (50μm ×27cm) with 20mmol/L Na2B4O7 and 5mmol/L sodium dodecyl sulfate (SI)S) of pH8.0 as buffer solution. The sample solution was introduced into the capillary by pressure injection for 1s. Electrophoresis was performed at 25kV. Absorption detection was at 214nm. The influence of operation voltage, concentration and pH of buffer, SDS concentration and internal standard on the determination was discussed.
出处
《中国食品学报》
EI
CAS
CSCD
2002年第3期49-53,共5页
Journal of Chinese Institute Of Food Science and Technology
关键词
胶束电动毛细管色谱法
测定
食品
饮料
添加剂
Micellar electrokinetic capillary chromalography (MECC) Saccharin Benzoic acid Sorbic acid Caffeine
