Development of a capillary electrophoresis method for the simultaneous analysis of artificial sweeteners, preservatives and colours in soft drinks
Development of a capillary electrophoresis method for the simultaneous analysis of artificial sweeteners, preservatives and colours in soft drinks
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DOI：
10.1016/s0021-9673(00)00184-9
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发表时间：
2000-04-21
影响因子：
4.1
通讯作者：
Nursten, HE
中科院分区：
文献类型：
--
作者：
Frazier, RA;Inns, EL;Nursten, HE
建立了同时测定碳酸饮料中人工甜味剂、防腐剂和色素的毛细管电泳快速分析方法。在15分钟的运行时间内，通过采用胶束电动色谱模式与20 mM碳酸盐缓冲液在pH 9.5作为水相和62 mM十二烷基硫酸钠作为胶束相，成功地实现了在软饮料中一起出现的所有添加剂之间的分辨率。通过使用二极管阵列检测器监测UV-可见光范围（190-600 nm），可通过相对于标准品的光谱匹配来确认样品组分的同一性（由迁移时间表示）。(C)2000 Elsevier Science B. V.保留所有权利。
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. (C) 2000 Elsevier Science B.V. All rights reserved.