Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7619543 | Journal of Food Composition and Analysis | 2018 | 4 Pages |
Abstract
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 10â¯mmol Lâ1 benzoic acid, 15â¯mmol Lâ1l-histidine and 0.2â¯mmol Lâ1 of cetyltrimethylammonium bromide (CTAB) allowed the separation of the preservatives with good resolution in less than 5â¯min. Propionate was indirectly detected at 235â¯nm, and the sorbate was directly detected at 250â¯nm. The limits of quantification (LOQ) were 4.3 and 1.5â¯mg kgâ1 for propionate and sorbate, respectively. The proposed method was successfully applied for analysis of commercial samples of sliced white bread.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Francielly Fernanda Souza de Jesus, Aline Guadalupe Coelho, LaÃs de Assis Pallos, José Alberto Fracassi da Silva, Daniela Daniel, Dosil Pereira de Jesus,