Selection and optimization of background electrolytes for simultaneous detection of small cations and organic acids by capillary electrophoresis with indirect photometry

Xiong, Xiang; Li, Sam Fong Yau

doi:10.1016/s0021-9673(98)00561-5

Cited by 25 publications

(16 citation statements)

References 19 publications

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“…In addition, sulfate, citrate, chloride, and maleate were added to the standard solution since these anions were identified in several beverages and food samples [26].…”

Section: Resultsmentioning

confidence: 99%

Determination of vitamin C and preservatives in beverages by conventional capillary electrophoresis and microchip electrophoresis with capacitively coupled contactless conductivity detection

et al. 2005

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The separation and detection of commonly used preservatives (benzoate, sorbate) and vitamin C by both conventional CE and microchip electrophoresis with capacitively coupled contactless conductivity detection is presented. The separation was optimized by adjusting the pH-value of the buffer and the use of hydroxypropyl-beta-CD (HP-beta-CD) and CTAB as additives. For conventional CE, optimal separation conditions were achieved in a histidine/tartrate buffer at pH 6.5, containing 0.025% HP-beta-CD and 0.1 mM CTAB. LOD ranged from 0.5 to 3 mg/L (S/N = 3) and the RSDs for migration time and peak area were less than 0.1 and 2%, respectively. A considerable reduction of analysis time can be accomplished by using microchip electrophoresis without significant loss in sensitivity under optimal separation conditions. A histidine/tartrate buffer at pH 6.5, incorporating 0.06% HP-beta-CD and 0.25 mM CTAB, gave detection limits ranging between 3 and 10 mg/L and satisfactory reproducibilities of < or =0.4% for the migration time and < or =3.5% for the peak area. The methods developed are useful for the quantitative determination of food additives in real samples such as soft drinks and vitamin C tablets.

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“…In addition, sulfate, citrate, chloride, and maleate were added to the standard solution since these anions were identified in several beverages and food samples [26].…”

Section: Resultsmentioning

confidence: 99%

Determination of vitamin C and preservatives in beverages by conventional capillary electrophoresis and microchip electrophoresis with capacitively coupled contactless conductivity detection

et al. 2005

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“…Several CE works have focussed on the separation and detection of ascorbic acid and other vitamins [100][101][102] while other works have been devoted to determine the amount or presence of L-ascorbic and D-isoascorbic acids [103][104][105][106] in different foods. While L-ascorbic acid is contained in most vegetables and fruits, D-isoascorbic acid does not naturally exist in foods being used as an additive due to its antioxidant activity.…”

Section: Vitaminsmentioning

confidence: 99%

Analysis of natural antioxidants by capillary electromigration methods

Herrero

Ibáñez

2005

J of Separation Science

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In this work, an exhaustive survey of capillary electromigration methods used to analyze natural antioxidants is presented together with some discussion of the use of these substances use as functional foods. This review provides an updated and exhaustive overview of the separation and identification by capillary electrophoresis of natural compounds with antioxidant activity found in natural matrices and/or foods. The compounds concerned are catechins, isoflavones, anthocyanins, phenolic acids, vitamins, as well as other less common natural substances that have shown antioxidant activity.

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“…Fumarate was determined in apple juice by on-line coupled CITP and CZE with a limit of detection of 0.1 mg/L [45]. Xiong and Li [46] developed CZE method for simultaneous separation and detection of organic acids and alkali metals in fruit juices. Twelve anions and four cations were separated and detected within 6 min with detection limits ranging from 0.08 to 5 mg/L.…”

Section: Fruit-based Productsmentioning

confidence: 99%

Capillary electrophoresis in food authenticity

Kvasnička¹

2005

J of Separation Science

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Food authenticity is a term which simply refers to whether the food purchased by the consumer matches its description. False description can occur in many forms, from the undeclared addition of water or other cheaper materials, or the wrong declaration of the amount of a particular ingredient in the product, to making false statements about the source of ingredients i.e., their geographic, plant, or animal origin. The aim of this review is to summarize applications of capillary electrophoresis in food authentication.

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Selection and optimization of background electrolytes for simultaneous detection of small cations and organic acids by capillary electrophoresis with indirect photometry

Cited by 25 publications

References 19 publications

Determination of vitamin C and preservatives in beverages by conventional capillary electrophoresis and microchip electrophoresis with capacitively coupled contactless conductivity detection

Determination of vitamin C and preservatives in beverages by conventional capillary electrophoresis and microchip electrophoresis with capacitively coupled contactless conductivity detection

Analysis of natural antioxidants by capillary electromigration methods

Capillary electrophoresis in food authenticity

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