COMPARISON BETWEEN CAPILLARY ELECTROPHORESIS AND HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY SEPARATION OF FOOD GRADE ANTIOXIDANTS

被引：35

作者：

HALL, CA ^{[1
]}

ZHU, A ^{[1
]}

ZEECE, MG ^{[1
]}

机构：

[1] UNIV NEBRASKA,DEPT FOOD SCI & TECHNOL,LINCOLN,NE 68583

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1994年 / 42卷 / 04期

关键词：

D O I：

10.1021/jf00040a016

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Four major food grade antioxidants, propyl gallate (PG), butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and tertiary butylhydroquinone (TBHQ), were separated using micellar electrokinetic capillary chromatography (MEKC). The separation was completed with excellent resolution and efficiency within 6 min and picomole amounts of the antioxidants were detectable using UV absorption. In contrast, reversed-phase high-performance liquid chromatography separation was not as efficient and required larger sample amounts and longer separation time.

引用

页码：919 / 921

页数：3

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