[Capillary zone electrophoretic determination of NaFeEDTA in iron fortified soy sauce].
OBJECTIVE
An analytical method for separation and determination of sodium iron (III) ethylenediaminetetraacetate (NaFeEDTA) in iron fortified soy sauce by capillary zone electrophoresis (CZE) has been developed.


METHODS
The electrolyte, which contains 30 mmol/L citric acid, 20 mmol/L Tris, 0.15 mmol/L CTAB and 0.05 mmol/L SDS, was used to improve the peak shape and reduce the retention time at the voltage of - 25.0 kV. The sample can be determined at UV 254 nm after diluted.


RESULTS
In this method, which enjoyed a wide linear range and good precision, the RSD (n = 6) was 2.15%, the average recoveries for samples ranged from 94.3% - 101.2% and the detection limit of the NaFeEDTA in iron fortified soy sauce is 4 microg/ml (S/N = 3).


CONCLUSIONS
The results of application of different kinds of soy sauce showed that the method was direct, accurate, fast and simple.
Wei
Feng
F
Institute of Nutrition and Food Safety, Chinese Center for Disease Control and Prevention, Beijing 100050, China.
Huo
Jun-Sheng
JS
Huang
Jian
J
Li
Wen-Xian
WX
D018798:Anemia, Iron-Deficiency / Q000517:prevention & control; D004492:Edetic Acid / Q000032:analysis; D019075:Electrophoresis, Capillary; D005290:Ferric Compounds / Q000032:analysis*; D005527:Food, Fortified / Q000032:analysis*; D019266:Iron, Dietary / Q000032:analysis*
D005290:Ferric Compounds; D019266:Iron, Dietary; D004492:Edetic Acid; C019179:Fe(III)-EDTA