Desenvolvimento e validação de método analítico para determinação de benzoato, sorbato, metil e propilparabenos em produtos alimentícios utilizando a eletroforese capilar
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Graduate program
Undergraduate course
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Publisher
Sociedade Brasileira de Química
Type
Article
Access right
Acesso aberto
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Abstract
In this work, a rapid and simple method using capillary electrophoresis (CE) was developed for the determination of the benzoate, sorbate, methyl and propylparaben in foodstuffs. A running buffer consisting of 20 mmol L-1 (pH = 9.3) tetraborate enabled separation of the analytes in less than 5 min. The detector wavelength was set at 220 nm. The method was successfully applied to the analysis of sodas, sweeteners, sauces and juices. The range of preservatives found were from 478.5-466.6 mg kg-1 for methylparaben , 83.7-231.3 mg kg-1 for sorbate and 336.7-428.3 mg kg-1 for benzoate.
Description
Keywords
food analysis, preservatives, capillary electrophoresis
Language
Portuguese
Citation
Química Nova. Sociedade Brasileira de Química, v. 34, n. 7, p. 1177-1181, 2011.
