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題 名 | Determination of Benzoate Derivatives in Soy Sauce by Capillary Electrophoresis and In-Capillary Microextraction Procedure=以線上微萃取毛細管電泳法分析醬油中之苯甲酸及其衍生物 |
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作 者 | 陳忠智; 李允中; 林煥彰; 陳力騏; | 書刊名 | 藥物食品分析 |
卷 期 | 12:4 2004.12[民93.12] |
頁 次 | 頁332-335+372 |
分類號 | 412.373 |
關鍵詞 | 對羥苯甲酸; 乙酸乙酯; 毛細管區段電泳; 馬尿酸; 防腐劑; P-hydroxybenzoate; Ethyl acetate; Capillary zone electrophoresis; CZE; Hippuric acid; Preservative; |
語 文 | 英文(English) |
中文摘要 | 本研究運用毛細管電泳配合管內微萃取技術作市售醬油之苯甲酸類防腐劑之檢測。樣品先經酸處理、再加入乙酸乙酯萃取使其分層後,取其上層液進行毛細管電泳。電泳條件為:進樣量30mbar×1sec、75μm i.d.×34cm之未修飾熔融石英毛細管、20mM硼酸緩衝液 (pH9.2) 、工作電壓10kV、檢測波長A225。在10分鐘內可完成防腐劑之分離檢測,且以馬尿酸為內標準時可有效地改善再現性 (CV=4.5%,n=12) 。 |
英文摘要 | Benzoate derivatives in soy sauce were analyzed by capillary zone electrophoresis (CZE) coupled with a microextraction technique. The analytes were acidified and extracted with ethyl acetate. The organic extract was directly injected (30 mbar × 1 sec) into a fused silica capillary (75 mm i.d. × 34 cm) and separated in 20 mM borax buffer (pH 9.2) with 10 kV working voltage. Separation was completed in less than 10 min as monitored by A225. Hippuric acid was used as internal standard to improve the reproducibility for quantification (CV = 4.5%, n = 12). |
本系統中英文摘要資訊取自各篇刊載內容。