Petruci, João Flávio da Silveira [UNESP]Cardoso, Arnaldo Alves [UNESP]Pereira, Elisabete Alves2014-05-202014-05-202011-01-01Química Nova. Sociedade Brasileira de Química, v. 34, n. 7, p. 1177-1181, 2011.0100-4042http://hdl.handle.net/11449/27626In 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.1177-1181porfood analysispreservativescapillary electrophoresisDesenvolvimento e validação de método analítico para determinação de benzoato, sorbato, metil e propilparabenos em produtos alimentícios utilizando a eletroforese capilarDevelopment and validation of analytical method to determination of benzoate, sorbate, methyl and propylparaben in foodstuffs by capillary electrophoresisArtigo10.1590/S0100-40422011000700014S0100-40422011000700014WOS:000295214600014Acesso abertoS0100-40422011000700014.pdf9165109840414837