Analysis of Synthetic Antioxidant in Food by Capillary Electrophoresis

Abstract:

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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)

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 and 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

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$35.00

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