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Simultaneous Determination of 11 Food Additives by Micellar Electrokinetic Capillary Chromatography

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Abstract

A micellar electrokinetic chromatographic (MEKC) method was developed for simultaneous determination of 11 food additives which are commonly used in beverage, yogurt, and candied fruit samples. An uncoated fused-silica capillary with 50 μm i.d. and 70 cm total length (effective length: 60 cm) was used for the separation. The separation buffer consisted of 20 mmol/L sodium tetraborate, 42 mmol/L boric acid (pH 8.83), and 100 mmol/L sodium deoxycholate. The separation voltage was 23 kV, and the detection wavelength was 214 nm. The limits of detection were in the ranges of 0.25 to 2.5 mg/L. The corrected peak areas (Ac) and the concentrations of the 11 additives showed linear relationships within the ranges of 0.6–400 mg/L with linear correlation coefficients (r) above 0.99. The recoveries ranging from 81.6 to 115.0 % with relative standard deviations (RSDs) all lower than 5 % were obtained, which demonstrated the accuracy of the proposed method. A Food Analysis Performance Assessment Scheme (FAPAS®) proficiency test sample was analyzed. The results showed that the current method with simple sample pretreatment could meet the needs for routine analysis of the 11 additives in beverage, yogurt, and candied fruit samples.

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Abbreviations

BA:

Benzoic acid

DA:

Dehydroacetic acid

SA:

Sorbic acid

SD:

Sodium deoxycholate

FAPAS:

Food analysis performance assessment scheme

EOF:

Electroosmotic Flow

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Acknowledgments

The Beijing municipal science and technology plan project (No. Z11110005681106) and the project for training high-level medical technical personnel in health system in Beijing City are gratefully acknowledged.

Conflict of Interest

The authors declare that there are no conflicts of interest regarding the publication of this paper. This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. Department of Public Health, Capital Medical University, Beijing, 100069, China

    Yuchen Wu & Xiaojing Ding

  2. Beijing Key Laboratory of Diagnostic and Traceability Technologies for Food Poisoning, Beijing Center for Disease Control and Prevention, No. 16, He Pingli Zhongjie, Dongcheng District, Beijing, 100013, China

    Yuchen Wu, Jiang Li, Shan Zhao & Xiaojing Ding

Authors
  1. Yuchen Wu
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  2. Jiang Li
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  3. Shan Zhao
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  4. Xiaojing Ding
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Correspondence to Xiaojing Ding.

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Wu, Y., Li, J., Zhao, S. et al. Simultaneous Determination of 11 Food Additives by Micellar Electrokinetic Capillary Chromatography. Food Anal. Methods 9, 589–595 (2016). https://doi.org/10.1007/s12161-015-0225-4

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  • DOI: https://doi.org/10.1007/s12161-015-0225-4

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