Institute of Chemistry, University of Campinas, UNICAMP, Campinas, SP, Brazil.
Instituto Nacional de Ciência e Tecnologia de Bioanalítica, Campinas, SP, Brazil.
J Sep Sci. 2018 Oct;41(20):3932-3937. doi: 10.1002/jssc.201800705. Epub 2018 Sep 6.
We propose a simple and fast method for the determination of the preservatives propionate and sorbate in bread using capillary electrophoresis with capacitively coupled contactless conductivity detection. The preservatives were quickly extracted from bread using ultra-pure water and ultrasonic energy. The separation of the analytes, with good resolution, was achieved in about 7 min. The proposed method showed good linearity with coefficients of determination > 0.99 for both the preservatives. The limits of quantification of the method were 0.11 and 0.21 g/kg for propionate and sorbate, respectively. The accuracy of the method was evaluated by recovery tests, and the obtained recoveries varied from 88 to 94% for sorbate and 86 to 102% for propionate. The proposed method was successfully applied for the determination of propionate and sorbate in commercial samples of sliced white bread.
我们提出了一种使用毛细管电泳-电容耦合非接触式电导检测快速测定面包中防腐剂丙酸和山梨酸的简单方法。防腐剂通过超纯水和超声能量快速从面包中提取。在大约 7 分钟内，分析物得到了很好的分离，分辨率良好。该方法对两种防腐剂均表现出良好的线性，相关系数均大于 0.99。该方法的检出限分别为丙酸和山梨酸 0.11 和 0.21 g/kg。通过回收试验评估了方法的准确性，山梨酸和丙酸的回收率在 88%至 94%和 86%至 102%之间变化。该方法成功应用于测定商业切片白面包中丙酸和山梨酸的含量。
