title: Development of a capillary electrophoresis method for the simultaneous analysis of artificial sweeteners, preservatives and colours in soft drinks.
abstract: 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.
authors.affiliation: Department of Food Science and Technology, University of Reading, Whiteknights, UK. r.a.frazier@reading.ac.uk
authors.forename: R A
authors.initials: RA
authors.lastname: Frazier
authors.forename: E L
authors.initials: EL
authors.lastname: Inns
authors.forename: N
authors.initials: N
authors.lastname: Dossi
authors.forename: J M
authors.initials: JM
authors.lastname: Ames
authors.forename: H E
authors.initials: HE
authors.lastname: Nursten
mesh_terms: D001628:Beverages / Q000032:analysis*; D002021:Buffers; D020374:Chromatography, Micellar Electrokinetic Capillary / Q000379:methods; D019075:Electrophoresis, Capillary / Q000379:methods*; D005505:Food Coloring Agents / Q000032:analysis*; D005520:Food Preservatives / Q000032:analysis*; D012015:Reference Standards; D013549:Sweetening Agents / Q000032:analysis*
chemical_list: D002021:Buffers; D005505:Food Coloring Agents; D005520:Food Preservatives; D013549:Sweetening Agents