کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6390745 1628405 2015 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
A simple analytical method for determining inorganic anions and formate in virgin olive oils by capillary electrophoresis with capacitively coupled contactless conductivity detection
ترجمه فارسی عنوان
یک روش تحلیلی ساده برای تعیین آنیون های غیر معدنی و فرمیت در روغن زیتون با استفاده از الکتروفورز مویرگی با تشخیص هدایت پذیری بدون تماس
کلمات کلیدی
تشخیص الکتروشیمیایی، تجزیه و تحلیل مواد غذایی، ایمنی مواد غذایی، استخراج مایع مایع، اطلاعات تغذیه، روش جداسازی،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


- By the first time, CE was applied to determination of anions in olive oils.
- Direct detection of anions by contactless conductivity detection.
- Simple sample preparation using ultrasound-assisted liquid-liquid extraction.
- Commercial olive oil samples were analyzed by the proposed method.

This paper describes a novel and simple method for determining chloride, nitrate, sulfate, fluoride, and formate in virgin olive oil (VOO) by capillary electrophoresis with capacitively coupled contactless conductivity detection. The anions were extracted from VOO by a simple ultrasound-assisted aqueous liquid-liquid extraction procedure. The anions were separated in less than 3 min with good peak resolutions using a background electrolyte composed of 15 mmol L−1 histidine solution at pH 4.0, adjusted with lactic acid, and 0.6 mmol L−1 cetyltrimethylammonium hydroxide as electrosmotic flow (EOF) modifier. Tartrate was used as internal standard (I.S.). The proposed method showed good linearity and had coefficients of determination (R2) ranging from 0.9984 to 0.9999. The limits of quantification (LOQ) were between 0.01 and 0.7 mg kg−1. Recovery tests were used to evaluate the efficiency of the extraction procedure; the recovery percentages ranged from 70.2 to 118%, with a relative standard deviation (RSD) varying from 0.7 to 19.4%. The proposed method was applied to the determination of the anions in five different commercial samples of VOO.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 57, November 2015, Pages 327-332
نویسندگان
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