ANALYSIS OF FOOD-ADDITIVES BY ION-PAIRING ELECTROKINETIC CHROMATOGRAPHY

被引：12

作者：

NG, CL ^{[1
]}

LEE, HK ^{[1
]}

LI, SFY ^{[1
]}

机构：

[1] NATL UNIV SINGAPORE,DEPT CHEM,KENT RIDGE,SINGAPORE 0511,SINGAPORE

来源：

JOURNAL OF CHROMATOGRAPHIC SCIENCE | 1992年 / 30卷 / 05期

关键词：

D O I：

10.1093/chromsci/30.5.167

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

A mixture of food additives is separated using ion-pairing electrokinetic chromatography with on-column ultraviolet detection at 190 nm. Tetrabutyl ammonium hydrogen sulfate (TBA) is used as modifier. The effect of the concentration of TBA on the migration behavior of the solutes is investigated. This method is used for the determination of the amount of additives in food samples. The percent relative standard deviation (%RSD) for the migration time is found to be less than 0.9% and that of the peak area is less than 2.5%. © Oxford University Press 1992.

引用

页码：167 / 170

页数：4

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