Analysis of the phenolic antioxidants, some food additives, and chemicals found in plastic tableware which are suspected of being endocrine disruptors.

两篇主要论文的标题及其摘要如下。(1)标题：高效毛细管电泳法同时测定苯甲酸钠和对羟基苯甲酸酯。摘要：建立了同时测定苯甲酸钠、山梨酸钾、脱氢乙酸钠和对羟基苯甲酸酯的毛细管区带电泳（CZE）方法。e.乙基、正丙基和正丁基对羟基苯甲酸酯，在几种加工食品中用作防腐剂。在熔融石英毛细管上，使用20 mM四硼酸钠缓冲液和200 nm处的UV检测，将化合物彼此充分分离。每个样品的总分析时间少于7分钟。采用毛细管区带电泳法测定了几种软饮料中苯甲酸钠和尼泊金正丁酯的含量，样品中苯甲酸钠和尼泊金正丁酯的含量与HPLC法测定的结果一致。(2)标题：Co ...更多信息 高效液相色谱-高效毛细管电泳-气相色谱法同时测定酚类抗氧化剂的研究摘要：采用高效液相色谱-电化学检测器、胶束电动毛细管电泳和毛细管气相色谱法测定了食品中2-和3-叔丁基对羟基苯甲醚（BHA）和3，5-二叔丁基羟基甲苯（BHT）两种主要酚类抗氧化剂的含量。HPLC-ECD的分析时间为22分钟，MEKC和GC的分析时间为10分钟。通过比较峰面积与浓度得到的校准曲线显示，所有三种方法的线性度都很高（R^2>0.99）。在三种方法中，BHA和BHT可通过MEKC以最小量（10 μ <-14>mol）检出。保留或迁移时间的变化为± 1.0%（R。S. D、%），但在不同的日子略高于1.0%。HPLC-ECD和GC的峰面积重复性也变化了10.5%，但MEKC的峰面积重复性变化了10.5%。对于MEKC，抗氧化剂峰高的中间精密度变化为± 5.0%。结果表明，该方法适用于食品中BHA和BHT的同时测定。少

Titles of two major papers and their abstracts are as follows.(1) Title : Simultaneous Determination of Sodium Benzoate and p-Hydroxybenzoate Esters Using High-performance Capillary Electrophoresis. Abstract : A rapid and simple capillary zone electrophoresis (CZE) method was developed for the simultaneous determination of sodium benzoate, potassium sorbate, sodium dehydroacetate, and the parabens, i. e. ethyl, n-propyl, and n-butyl p-hydroxybenzoic esters, which are used in several processed foods as preservatives. The compounds were well separated from each other on a fused silica capillary utilizing a 20 mM sodium tetraborate buffer and UV detection at 200 nm. The total analysis time was less than seven minutes per sample. Concentrations of sodium benzoate and n-butyl paraben in several soft drinks were determined using the CZE method and the levels of sodium benzoate and n-butyl paraben in the samples were in good agreement with those determined by the HPLC procedure.(2) Title : Co … More mparison Among High-performance Liquid Chromatography, High-performance Capillary Electrophoresis and Gas Chromatography for the Simultaneous Determination of Phenolic Antioxidante. Abstract : Two major phenolic antioxidant food additives, 2-and 3-tert-4-hydroxyanisole (BHA) and 3, 5-di-tert-butyl-hydtroxytoluene (BHT), were determined in standard solutions using HPLC with an electrochemical detector, micellar electrokinetic capillary electrophoresis (MEKC) and capillary gas chromatography (GC). Analysis time was 22 minutes by HPLC-ECD and ten minutes by both MEKC and GC. Calibration curves obtained by comparing peak areas against concentrations showed a high degree of linearity (R^2>0.99) in all three methods. Of the three methods, BHA and BHT were detectable in the smallest amounts (10^<-14>moles) by MEKC. Variation in retention or migration time was ≦1.0% (R. S. D., %) on any given day, but was slightly higher than 1.0% by MEKC on separate days. Repeatability in peak-area also varied by ≦5.0% for both HPLC-ECD and GC, but varied by ≧5.0% for MEKC. Intermediate precision in peak-height of the antioxidants varied by ≦5.0% for MEKC. These methods were found to be suitable for the simultaneous determination of BHA and BHT concentrations in foods. Less