Separation of food grade antioxidants (synthetic and natural) using mixed micellar electrokinetic capillary chromatography

被引：27

作者：

Boyce, MC ^{[1
]}

Spickett, E ^{[1
]}

机构：

[1] Edith Cowan Univ, Fac Commun Hlth & Sci, Mt Lawley, WA 6050, Australia

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1999年 / 47卷 / 05期

关键词：

mixed micellar electrokinetic chromatography; antioxidants; food analysis;

D O I：

10.1021/jf980959u

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

A capillary electrophoretic method, for the determination of antioxidants present in food, has been developed using mixed micellar electrokinetic capillary chromatography. The buffer consists of sodium cholate (40 mM), sodium dodecyl sulfate (15 mM), 10% methanol, and 10 mM berate at pH 9.3. A separation was obtained for nine antioxidants (synthetic and natural) commonly found in food. High-performance liquid chromatography and capillary electrophoresis were applied to the analysis of sesame oil and wine. Ascorbic acid was identified in wine.

引用

页码：1970 / 1975

页数：6

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