Federal University of Santa Catarina, Department of Chemistry, Campus Reitor João David Ferreira Lima, s/n, Trindade, 88040-900 Florianopolis, SC, Brazil.
Silesian University of Technology, M. Strzody 9, 44-100 Gliwice, Poland.
Food Chem. 2020 Aug 15;321:126705. doi: 10.1016/j.foodchem.2020.126705. Epub 2020 Mar 28.
Since seafood is susceptible to decomposition, additives may be used to maintain its quality. However, some additives may be improperly used to disguise spoilage, thus resulting in food fraud. Market growth demands faster and more reliable quality control tools that incorporate the most common additives in a single analysis. This study developed a rapid analytical method for the determination of citrate, phosphate and sulfite in seafood by capillary zone electrophoresis with indirect UV-Vis detection. Electrophoretic separation was achieved in less than 3.5 min. The background electrolyte consisted of 20 mmol L of benzenesulfonic acid and 45 mmol L of aminocaproic acid. After validation, the method was applied for 24 seafood real samples. Citrate was found in five samples. Four samples presented higher phosphate and sulfite concentrations than those permitted by Brazilian legislation. Good analytical performance indicates that the method is a viable alternative for food control in routine analysis.
由于海鲜容易变质，可能会使用添加剂来保持其质量。然而，一些添加剂可能被不当使用来掩盖变质，从而导致食品欺诈。市场的增长需要更快、更可靠的质量控制工具，这些工具可以在一次分析中结合最常见的添加剂。本研究开发了一种通过毛细管区带电泳间接紫外-可见检测快速测定海鲜中柠檬酸盐、磷酸盐和亚硫酸盐的分析方法。电泳分离在不到 3.5 分钟内完成。背景电解质由 20 mmol L 苯磺酸和 45 mmol L 氨基己酸组成。方法验证后，应用于 24 个海鲜实际样品。在五个样品中发现了柠檬酸盐。四个样品的磷酸盐和亚硫酸盐浓度高于巴西法规允许的水平。良好的分析性能表明，该方法是常规分析中食品控制的一种可行选择。
