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首页> 外文期刊>International Journal of Electrochemical Science >Determination of Nine Preservatives in Food Samples by Solid Phase Extraction coupled with Capillary Electrophoresis
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Determination of Nine Preservatives in Food Samples by Solid Phase Extraction coupled with Capillary Electrophoresis

机译：用固相萃取耦合毛细管电泳测定食品样品中的九种防腐剂

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摘要

An efficient method for sample treatment with solid phase extraction (SPE) and separation of components by capillary electrophoresis (CE) for simultaneous determination of nine preservatives in food samples was established. During the SPE, the effects of sample solution pH, extraction time, extraction temperature and salt dosage on extraction efficiency of nine preservatives were studied. The optimized parameters of SPE with 0.2 g hollow fiber in 10 mL sample solution were determined as follows: sample solution pH 5.5, extraction time 35 min, extraction temperature 45°C and NaCl 1.5 g. During the CE separation, the effects of pH and ionic strength of buffer solution, additional additives and separation voltage on the separation efficiency of eight pair preservatives were investigated. The selected CE separation solution is phosphate buffer solution (pH=6.5) containing 45 mmol/L NaCl and 25 mmol/L cyclodextrin, and separation voltage is 17 kV. All of nine preservatives have good linear relationship. Their detection limits were 0.5 - 1.0 μg/kg. The recoveries of four food samples were 83.2% - 116.7%. The sensitive and accurate method can be used to determine preservatives in food samples rapidly.
机译：建立了固相萃取（SPE）和通过毛细管电泳（CE）用于食品的样品中的9种防腐剂同时测定组分的分离样品处理的有效方法。在SPE，进行了研究样品溶液的pH值，提取时间，提取温度和盐的剂量上的9种防腐剂提取效率的影响。 SPE的优化参数用0.2g的中空纤维在10毫升样品溶液中确定如下：样品溶液的pH值5.5，提取时间35分钟，提取温度45℃和NaCl 1.5克在CE分离，pH值和缓冲液，另外的添加剂和分离电压上八个对防腐剂分离效率的离子强度的影响。所选择的CE分离溶液是含有45毫摩尔/ L的NaCl和25毫摩尔/ L磷酸盐环糊精缓冲溶液（pH = 6.5），和分离电压为17千伏。所有九个防腐剂具有良好的线性关系。它们的检测限为0.5 - 1.0微克/千克。四种食物样本回收率为83.2％ - 116.7％。敏感和准确的方法可以被用于确定食物样品中的防腐剂迅速。

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