title: Simultaneous analysis of acidulants and preservatives in food samples by using capillary zone electrophoresis with indirect UV detection.
abstract: Capillary zone electrophoresis with indirect UV detection was developed for the simultaneous analysis of acidulants and preservatives in food samples. When a solution of tris (hydroxymethyl) aminomethane, trimellitic acid and poly (vinyl alcohol) was used as the background electrolyte, the nine acidulants and four preservatives listed in the Japanese Food Sanitation Law were detected within 8min. The calibration curves plotted from the peak height of each analyte were linear with a correlation coefficient of 0.99. The relative standard deviations (n=10) of the peak height ranged from 1.2% to 4.7%. The detection limits for these species ranged from 0.6 to 5.3mg/L at a signal-to-noise ratio of three. The method developed method was applied to the simultaneous analysis of acidulants and preservatives in a wide variety of food samples.
authors.affiliation: Department of Materials and Applied Chemistry, College of Science and Technology, Nihon University, 1-8-14, Kanda-Surugadai, Chiyoda-ku, Tokyo 101-8308, Japan. Electronic address: yoshikawa@chem.cst.nihon-u.ac.jp.
authors.forename: Kenji
authors.initials: K
authors.lastname: Yoshikawa
authors.affiliation: Department of Materials and Applied Chemistry, College of Science and Technology, Nihon University, 1-8-14, Kanda-Surugadai, Chiyoda-ku, Tokyo 101-8308, Japan.
authors.forename: Shintaro
authors.initials: S
authors.lastname: Saito
authors.affiliation: Department of Materials and Applied Chemistry, College of Science and Technology, Nihon University, 1-8-14, Kanda-Surugadai, Chiyoda-ku, Tokyo 101-8308, Japan.
authors.forename: Akio
authors.initials: A
authors.lastname: Sakuragawa
keywords: Acidulants; Capillary zone electrophoresis; Food samples; Indirect UV detection; Preservatives