title: Simultaneous determination of ten preservatives in ten kinds of foods by micellar electrokinetic chromatography.
abstract: An improved micellar electrokinetic capillary chromatography method (MEKC) for the simultaneous determination of ten preservatives in ten different kinds of food samples was reported. An uncoated fused-silica capillary with 50 μm i.d. and 70 cm total length was used. Under the optimized conditions, the linear response was observed in the range of 1.2-200mg/L for the analytes. The limits of detection (LOD, S/N=3) and limits of quantitation (LOQ, S/N=10) ranging from 0.4 to 0.5mg/L and 1.2 to 1.5mg/L, respectively were obtained. The method was used for the determination of sorbic and benzoic acids in two FAPAS® (Food Analysis Performance Assessment Scheme) proficiency test samples (jam and chocolate cake). The results showed that the current method with simple sample pretreatment and small reagent consumption could meet the needs for routine analysis of the ten preservatives in ten types of food products.
authors: Beijing Key Laboratory of Diagnostic and Traceability Technologies for Food Poisoning, Beijing Center for Disease Control and Prevention, Beijing 100013, China; Department of Public Health, Capital Medical University, Beijing 100069, China. Electronic address: dxj_wry@yahoo.com.
authors: Xiao-Jing
authors: XJ
authors: Ding
authors: Beijing Key Laboratory of Diagnostic and Traceability Technologies for Food Poisoning, Beijing Center for Disease Control and Prevention, Beijing 100013, China; College of Science, Agricultural University of Hebei, Baoding 071001, China.
authors: Na
authors: N
authors: Xie
authors: Beijing Key Laboratory of Diagnostic and Traceability Technologies for Food Poisoning, Beijing Center for Disease Control and Prevention, Beijing 100013, China.
authors: Shan
authors: S
authors: Zhao
authors: Beijing Key Laboratory of Diagnostic and Traceability Technologies for Food Poisoning, Beijing Center for Disease Control and Prevention, Beijing 100013, China; Department of Public Health, Capital Medical University, Beijing 100069, China.
authors: Yu-Chen
authors: YC
authors: Wu
authors: Beijing Key Laboratory of Diagnostic and Traceability Technologies for Food Poisoning, Beijing Center for Disease Control and Prevention, Beijing 100013, China.
authors: Jiang
authors: J
authors: Li
authors: College of Science, Agricultural University of Hebei, Baoding 071001, China. Electronic address: wangzhi@hebau.edu.cn.
authors: Zhi
authors: Z
authors: Wang
mesh_terms: D020374:Chromatography, Micellar Electrokinetic Capillary / Q000379:methods*; D005504:Food Analysis / Q000379:methods*; D011310:Preservatives, Pharmaceutical / Q000494:pharmacology*
chemical_list: D011310:Preservatives, Pharmaceutical
keywords: Food analysis; Micellar electrokinetic capillary chromatography; Preservatives; Sample pretreatment