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Vol. 26 No. 23 (2014)

Copyright (c) 2014 Wen-Yi Huang1, Ke Sun1, Li-Jun Li1, Rui-Rui Zhang1, Ying Luo1, Da-Chun Hu1, Chun-Yan Deng1, Yan-Qing Li1

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This work is licensed under a Creative Commons Attribution 4.0 International License.

Determination of Three Preservatives in Food by Ultrahigh Conductivity Zone-Low Temperature Zone/Sweeping-Micellar Electrokinetic Chromatography in Non-Aqueous Capillary Electrophoresis

https://doi.org/10.14233/ajchem.2014.16852
Wen-Yi Huang1
1College of Biological and Chemical Engineering, Guangxi Key Laboratory of Green Processing of Sugar Resources, Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes, Guangxi University of Science and Technology, Liuzhou 545006, Guangxi, P.R. China 2Department of Biochemistry and Molecular Biology, Youjiang Medical University For Nationalities, Baise 533000, Guangxi, P.R. China *Corresponding author: Tel/Fax: Tel: +86 77 22685028; E-mail: lilijun0562@sina.com
Ke Sun1
1College of Biological and Chemical Engineering, Guangxi Key Laboratory of Green Processing of Sugar Resources, Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes, Guangxi University of Science and Technology, Liuzhou 545006, Guangxi, P.R. China 2Department of Biochemistry and Molecular Biology, Youjiang Medical University For Nationalities, Baise 533000, Guangxi, P.R. China *Corresponding author: Tel/Fax: Tel: +86 77 22685028; E-mail: lilijun0562@sina.com
Li-Jun Li1
1College of Biological and Chemical Engineering, Guangxi Key Laboratory of Green Processing of Sugar Resources, Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes, Guangxi University of Science and Technology, Liuzhou 545006, Guangxi, P.R. China 2Department of Biochemistry and Molecular Biology, Youjiang Medical University For Nationalities, Baise 533000, Guangxi, P.R. China *Corresponding author: Tel/Fax: Tel: +86 77 22685028; E-mail: lilijun0562@sina.com
Rui-Rui Zhang1
1College of Biological and Chemical Engineering, Guangxi Key Laboratory of Green Processing of Sugar Resources, Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes, Guangxi University of Science and Technology, Liuzhou 545006, Guangxi, P.R. China 2Department of Biochemistry and Molecular Biology, Youjiang Medical University For Nationalities, Baise 533000, Guangxi, P.R. China *Corresponding author: Tel/Fax: Tel: +86 77 22685028; E-mail: lilijun0562@sina.com
Ying Luo1
1College of Biological and Chemical Engineering, Guangxi Key Laboratory of Green Processing of Sugar Resources, Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes, Guangxi University of Science and Technology, Liuzhou 545006, Guangxi, P.R. China 2Department of Biochemistry and Molecular Biology, Youjiang Medical University For Nationalities, Baise 533000, Guangxi, P.R. China *Corresponding author: Tel/Fax: Tel: +86 77 22685028; E-mail: lilijun0562@sina.com
Da-Chun Hu1
1College of Biological and Chemical Engineering, Guangxi Key Laboratory of Green Processing of Sugar Resources, Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes, Guangxi University of Science and Technology, Liuzhou 545006, Guangxi, P.R. China 2Department of Biochemistry and Molecular Biology, Youjiang Medical University For Nationalities, Baise 533000, Guangxi, P.R. China *Corresponding author: Tel/Fax: Tel: +86 77 22685028; E-mail: lilijun0562@sina.com
Chun-Yan Deng1
1College of Biological and Chemical Engineering, Guangxi Key Laboratory of Green Processing of Sugar Resources, Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes, Guangxi University of Science and Technology, Liuzhou 545006, Guangxi, P.R. China 2Department of Biochemistry and Molecular Biology, Youjiang Medical University For Nationalities, Baise 533000, Guangxi, P.R. China *Corresponding author: Tel/Fax: Tel: +86 77 22685028; E-mail: lilijun0562@sina.com
Yan-Qing Li1
1College of Biological and Chemical Engineering, Guangxi Key Laboratory of Green Processing of Sugar Resources, Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes, Guangxi University of Science and Technology, Liuzhou 545006, Guangxi, P.R. China 2Department of Biochemistry and Molecular Biology, Youjiang Medical University For Nationalities, Baise 533000, Guangxi, P.R. China *Corresponding author: Tel/Fax: Tel: +86 77 22685028; E-mail: lilijun0562@sina.com

Corresponding Author(s) : Wen-Yi Huang1

Asian Journal of Chemistry, Vol. 26 No. 23 (2014)

Abstract

An ultrahigh conductivity zone-low temperature zone (UHCZ-LTZ)/sweeping-micellar electrokinetic chromatography (MEKC) method was used for the simultaneous separation and determination of three preservatives i.e., benzoic acid, sorbic acid and dehydroacetic acid in food. The result indicated that a best separation of the three preservatives was obtained on a uncoated fused silica capillary column (50 cm × 50 μm, effective length 36 cm) by using the background electrolyte containing 50 mmol/L ammonium acetate (CH3COONH4), 6 mmol/L sodium hydroxide (NaOH), 6 mmol/L cetyltrimethyl ammonium bromide (CTAB) and 10 % acetonitrile (CH3CN) (by volume) in methanol. The detection wavelength was set at 230 nm, separation voltage was -22 kV, sample injection voltage was -20 kV and injection time was 8 s, injection time of high-conductivity zone was 15 s. Under the optimum conditions, the three preservatives was performed within 20 min with relative standard deviation (RSDs) of peak area less than 5 %. The detection limits (S/N = 3) of benzoic acid, sorbic acid and dehydroacetic acid were 0.61, 0.361 and 0.999 ng/mL, respectively.

Keywords

Micellar electrokinetic chromatography-Non-aqueous capillary electrophoresis Preservatives High conductivity.
Huang1, W.-Y., Sun1, K., Li1, L.-J., Zhang1, R.-R., Luo1, Y., Hu1, D.-C., … Li1, Y.-Q. (2014). Determination of Three Preservatives in Food by Ultrahigh Conductivity Zone-Low Temperature Zone/Sweeping-Micellar Electrokinetic Chromatography in Non-Aqueous Capillary Electrophoresis. Asian Journal of Chemistry, 26(23), 7987–7993. https://doi.org/10.14233/ajchem.2014.16852
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