Determination of benzoic acid and sorbic acid in seasoning by capillary electrophoresis with a new triethylamine aminated polychloromethyl styrene nanolatex coated capillary column-Reference-Cited by-同舟云学术

Determination of benzoic acid and sorbic acid in seasoning by capillary electrophoresis with a new triethylamine aminated polychloromethyl styrene nanolatex coated capillary column

Published:2017 Issue:44 Volume:9 Page:6280-6285
ISSN:1759-9660
Container-title:Analytical Methods
language:en
Short-container-title:Anal. Methods

Author:

Tang Wei¹²³⁴,Tian Xiangyu¹²³⁴⁵,Zhang Yanhao¹²³⁴,Yin Dan¹²³⁴,Zhao Wuduo⁶²³⁴^ORCID,Zhang Wenfen¹²³⁴,Zhang Shusheng¹²³⁴^ORCID

Affiliation:

1. College of Chemistry and Molecular Engineering

2. Zhengzhou University

3. Zhengzhou 450001

4. P. R. China

5. The First Affiliated Hospital

6. Center for Advanced Analysis & Computational Science

Abstract

In this work, a method for the determination of benzoic acid (BA) and sorbic acid (SA) in seasoning was developed by FASS-OT-CEC with a new kind of capillary column (ccc-TEAPL).

Funder

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Engineering,General Chemical Engineering,Analytical Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2017/AY/C7AY01930K

Reference33 articles.

1. Quantification of benzoic acid in beverages: the evaluation and validation of direct measurement techniques using mass spectrometry

2. Online dynamic pH junction–sweeping for the determination of benzoic and sorbic acids in food products by capillary electrophoresis

3. In-capillary derivatization with o-phthalaldehyde in the presence of 3-mercaptopropionic acid for the simultaneous determination of monosodium glutamate, benzoic acid, and sorbic acid in food samples via capillary electrophoresis with ultraviolet detection