Development of a capillary electrophoresis method for the simultaneous analysis of artificial sweeteners, preservatives and colours in soft drinks

被引：103

作者：

Frazier, RA ^{[1
]}

Inns, EL ^{[1
]}

Dossi, N ^{[1
]}

Ames, JM ^{[1
]}

Nursten, HE ^{[1
]}

机构：

[1] Univ Reading, Dept Food Sci & Technol, Reading, Berks, England

来源：

JOURNAL OF CHROMATOGRAPHY A | 2000年 / 876卷 / 1-2期

关键词：

food analysis; soft drinks; artificial sweeteners; preservatives; dyes;

D O I：

10.1016/S0021-9673(00)00184-9

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

A rapid capillary electrophoresis method was developed simultaneously to determine artificial sweeteners, preservatives and colours used as additives in carbonated soft drinks. Resolution between all additives occurring together in soft drinks was successfully achieved within a 15-min run-time by employing the micellar electrokinetic chromatography mode with a 20 mM carbonate buffer at pH 9.5 as the aqueous phase and 62 mM sodium dodecyl sulfate as the micellar phase. By using a diode-array detector to monitor the UV-visible range (190-600 nm), the identity of sample components, suggested by migration time, could be confirmed by spectral matching relative to standards. (C) 2000 Elsevier Science B.V. All rights reserved.

引用

页码：213 / 220

页数：8

共 28 条

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