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Issue 44, 2017
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Determination of benzoic acid and sorbic acid in seasoning by capillary electrophoresis with a new triethylamine aminated polychloromethyl styrene nanolatex coated capillary column

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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 a 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 × 10−5 cm2 V−1 s−1. 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−1 and 5 ng mL−1, respectively. The recoveries were between 98.0 and 101.0%. These 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.

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

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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, 2017,9, 6280-6285
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    Determination of benzoic acid and sorbic acid in seasoning by capillary electrophoresis with a 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, 9, 6280
    DOI: 10.1039/C7AY01930K

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