Determination of benzoic acid and sorbic acid in seasoning by capillary electrophoresis with a new triethylamine aminated polychloromethyl styrene nanolatex coated capillary column

作者：Tang, Wei; Tian, Xiangyu; Zhang, Yanhao; Yin, Dan; Zhao, Wuduo^*; Zhang, Wenfen; Zhang, Shusheng^*

来源：Analytical Methods, 2017, 9(44): 6280-6285.

DOI：10.1039/c7ay01930k

• SAMPLE PRECONCENTRATION TECHNIQUES
• ZONE-ELECTROPHORESIS
• LIQUID-CHROMATOGRAPHY
• ELECTROCHROMATOGRAPHY
• SEPARATION
• MICROEXTRACTION
• DERIVATIZATION
• ELECTROLYTES
• BEVERAGES
• PRODUCTS

In this work, a method for the determination of benzoic acid (BA) and sorbic acid (SA) in soy sauce and vinegar was developed by field-amplified sample stacking open-tubular capillary electrochromatography (FASS-OT-CEC) with a new triethylamine aminated polychloromethyl styrene nanolatex coated capillary column (ccc-TEAPL). The ccc-TEAPL was characterized with steady electroosmotic flow (EOF) values of ca. -16.7-19.8 x 10(-5) cm(2) V-1 s(-1). Under the optimized conditions, BA and SA were well separated within 5 min (R-s > 1.5), and the limits of detection were 30 ng mL(-1) and 5 ng mL(-1), respectively. The recoveries were between 98.0 and 101.0%. These results demonstrate that the developed FASS-OT-CEC method is simple, rapid, sensitive and practical for the determination of BA and SA in the soy sauce and vinegar samples.

• 出版日期2017-11-28
• 单位郑州大学