Paper Title:
Analysis of Synthetic Antioxidant in Food by Capillary Electrophoresis
  Abstract

A capillary electrophoretic assay for determining synthetic antioxidant butylated hydroxyanisole in food has been developed. The extraction with 70% (v/v) methanol quantitatively extracted synthetic antioxidant. The separation was carried out by CZE using phosphate at a separation potential of 18 kV. Amperometric detection was achieved with an applied potential of 0.60 V. A linear relationship between the peak height and the concentration of the analyte was found in the range 1.8-180 µg/mL for BHA, with correlation coefficient of 0.994. The relative standard deviations of migration time and peak height were 0.19 and 5.3 %, respectively. The method developed was successfully applied for the determination of synthetic antioxidant butylated hydroxyanisole in food. Recovery of butylated hydroxyanisole was 93%.

  Info
Periodical
Advanced Materials Research (Volumes 361-363)
Chapter
Chapter 12: Ecological Civilization and Low-Carbon Economy
Edited by
Qunjie Xu, Honghua Ge and Junxi Zhang
Pages
1855-1858
DOI
10.4028/www.scientific.net/AMR.361-363.1855
Citation
Q. Xiang, Y. Gao, "Analysis of Synthetic Antioxidant in Food by Capillary Electrophoresis", Advanced Materials Research, Vols. 361-363, pp. 1855-1858, 2012
Online since
October 2011
Authors
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Price
$32.00
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