文献类型：期刊文献

英文题名：Determination of Nine Preservatives in Food Samples by Solid Phase Extraction coupled with Capillary Electrophoresis

作者：Zhang, Wenjuan[1];Yang, Fuxiu[1];Xu, Jichao[2];Wang, Lu[1];Zhou, Kaowen[1]

通讯作者：Wang, L[1];Zhou, KW[1]

机构：[1]Beijing Union Univ, Biochem Engn Coll, Beijing 100023, Peoples R China;[2]Qingdao Inst Food & Drug Control, Qingdao 266071, Peoples R China

第一机构：北京联合大学生物化学工程学院

通讯机构：[1]corresponding author), Beijing Union Univ, Biochem Engn Coll, Beijing 100023, Peoples R China.|[1141726]北京联合大学生物化学工程学院;[11417]北京联合大学;

年份：2021

卷号：16

期号：2

起止页码：1-14

外文期刊名：INTERNATIONAL JOURNAL OF ELECTROCHEMICAL SCIENCE

收录：;Scopus(收录号：2-s2.0-85101802504);WOS:【SCI-EXPANDED(收录号:WOS:000620082300012)】；

基金：This work was supported by Beijing Natural Science Foundation of China (Grant No.2152013) and Research and Innovation Funding Project for Postgraduates of Beijing Union University (YZ2020K001).

语种：英文

外文关键词：Preservative; Food sample; Solid phase extraction; Capillary electrophoresis

摘要：An efficient method for sample treatment with solid phase extraction (SPE) and separation of components by capillary electrophoresis (CE) for simultaneous determination of nine preservatives in food samples was established. During the SPE, the effects of sample solution pH, extraction time, extraction temperature and salt dosage on extraction efficiency of nine preservatives were studied. The optimized parameters of SPE with 0.2 g hollow fiber in 10 mL sample solution were determined as follows: sample solution pH 5.5, extraction time 35 min, extraction temperature 45 degrees C and NaCl 1.5 g. During the CE separation, the effects of pH and ionic strength of buffer solution, additional additives and separation voltage on the separation efficiency of eight pair preservatives were investigated. The selected CE separation solution is phosphate buffer solution (pH=6.5) containing 45 mmol/L NaCl and 25 mmol/L cyclodextrin, and separation voltage is 17 kV. All of nine preservatives have good linear relationship. Their detection limits were 0.5 - 1.0 mu g/kg. The recoveries of four food samples were 83.2% - 116.7%. The sensitive and accurate method can be used to determine preservatives in food samples rapidly.