Journal
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 72, Issue -, Pages 93-96Publisher
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.jfca.2018.06.010
Keywords
Food analysis; Food composition; Food additives; Bakery products; Antimicrobials; Mould; Preservatives; Capillary electrophoresis
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Funding
- Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAFESP) [2013/22127-2, 14/50867-3]
- Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq) [311430/2017-1]
- Agilent Technologies, Inc.
- Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP) [14/50867-3] Funding Source: FAPESP
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A novel method for simultaneous determination of the preservatives propionate and sorbate in bread samples using capillary electrophoresis with diode array spectrophotometric detection is proposed. This method requires a simple and fast sample preparation using aqueous extraction with sonication aid. A background electrolyte (BGE) composed of 10 mmol L-1 benzoic acid, 15 mmol L-1 L-histidine and 0.2 mmol L-1 of cetyltrimethylammonium bromide (CTAB) allowed the separation of the preservatives with good resolution in less than 5 min. Propionate was indirectly detected at 235 mn, and the sorbate was directly detected at 250 nm. The limits of quantification (LOQ) were 4.3 and 1.5 mg kg(-1) for propionate and sorbate, respectively. The proposed method was successfully applied for analysis of commercial samples of sliced white bread.
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