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目的比较了高效毛细管电泳(HPCE)的2种分离模式对2种能力验证样品中山梨酸及苯甲酸的分析结果,以证明HPCE的准确定量能力。方法分别采用毛细管区带电泳(CZE)及胶束动电毛细管色谱(MEKC)2种分离模式,测定果酱和乳饮料中的山梨酸和苯甲酸。CZE所用分离缓冲溶液为20 mmol/L Na2B4O7;MEKC的分离缓冲溶液为15 mmol/L硼砂-60 mmol/L硼酸-100 mmol/L十二烷基硫酸钠(SDS)。结果 2种分离模式对果酱和乳饮料能力验证样品的分析结果相吻合,均获得满意结果。结论这2种方法均具有很好的稳定性和准确性,且样品前处理简单,试剂消耗少,非常适合于食品中常用防腐剂山梨酸及苯甲酸的常规检测。
OBJECTIVE To compare the analytical results of sorbic acid and benzoic acid in two proficiency testing samples by two separate modes of high performance capillary electrophoresis (HPCE) to prove the accurate quantification ability of HPCE. Methods Two separation modes, capillary zone electrophoresis (CZE) and micellar electrokinetic capillary chromatography (MEKC), were respectively used to determine sorbic acid and benzoic acid in jams and milk drinks. The separation buffer used for CZE was 20 mmol / L Na2B4O7; the separation buffer for MEKC was 15 mmol / L borax-60 mmol / L boric acid-100 mmol / L sodium dodecyl sulfate (SDS). Results The results showed that the two separation modes were in good agreement with the analytical results of the samples of the capacity of the jam and milk beverage. Conclusion Both of these methods have good stability and accuracy, and the sample preparation is simple, less reagent consumption, and is very suitable for routine testing of commonly used preservatives sorbic acid and benzoic acid in food.