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Determination of benzoic acid and sorbic acid in seasoning by capillary electrophoresis with new triethylamine aminated polychloromethyl styrene nanolatex coated capillary column

Abstract

In this work, a method for the determination of benzoic acid (BA) and sorbic acid (SA) in soy sauce and vinegar was developed by field-amplified sample stacking open-tubular capillary electrochromatography (FASS-OT-CEC) with new triethylamine aminated polychloromethyl styrene nanolatex coated capillary column (ccc-TEAPL). The ccc-TEAPL was characterized with steady electroosmotic flow (EOF) values of ca. -16.7–-19.8×10−5cm2/V.s. Under the optimized conditions, BA and SA were well separated within 5 min (Rs >1.5), and the limits of detection were 30 ng/mL and 5 ng/mL, respectively. The recoveries were between 98.0 and 101.0 %. The results demonstrate that the developed FASS-OT-CEC method is simple, rapid, sensitive and practical for the determination of BA and SA in the soy sauce and vinegar samples.

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Publication details

The article was received on 08 Aug 2017, accepted on 02 Oct 2017 and first published on 03 Oct 2017


Article type: Paper
DOI: 10.1039/C7AY01930K
Citation: Anal. Methods, 2017, Accepted Manuscript
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    Determination of benzoic acid and sorbic acid in seasoning by capillary electrophoresis with new triethylamine aminated polychloromethyl styrene nanolatex coated capillary column

    W. Tang, X. Tian, Y. Zhang, D. Yin, W. Zhao, W. Zhang and S. Zhang, Anal. Methods, 2017, Accepted Manuscript , DOI: 10.1039/C7AY01930K

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