毛细管电泳-间接紫外检测法分离和测定食品中的有机酸

Capillary electrophoresis（CE） with indirect UV detection method for theseparation and determination of several organic acids commonly found in foods were developed.Effects of PH, background electrolytes and electroosmotic flow modifiers on separation wereinvestigated. The carrier electrolyte PH played an important role in the separation of organicacids. All analytes could be separated in one run by performing CE with 5. 0 mmol/Lphthalate-3. 0 mmol/L dodecyl trimethyl ammonium chloride （DTAC） at pH=7. 0 within 6 min.The reproducibllity（RSD） of the method is less than 0. 17% for migration time and 4. 2% forthe peak area （n=8）. Linearity was observed more than one order between 1 and 80 mg/L.The detection limits are obtained from 0. 5 to 5. 0 mg/L. A variety of matrix samples such aswine, juices and soy sauce were determined by the method. The recoveries were in the rangeof 95 % 102 %.