Separation and determination of cations in beverage products by capillary zone electrophoresis

Journal of Chromatography A

Volumn 1118, Issue 1, 2006, Pages 144-150

  Fung, Y S ^a   Lau, K M ^a  

^a UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

Beverage drinks; Capillary electrophoresis; Cation determination; Metal analysis; Orange juice; Tea

Indexed keywords

ELECTROPHORESIS; METAL ANALYSIS; PH EFFECTS;

BEVERAGE DRINKS; CAPILLARY ELECTROPHORESIS; CATION DETERMINATION; TEA;

BEVERAGES;

AMMONIA; BENZYLAMINE DERIVATIVE; BENZYLDIMETHYLAMINE; BUFFER; CADMIUM; CALCIUM ION; CATION; CHROMIUM; COBALT; COPPER ION; CROWN ETHER DERIVATIVE; FERROUS ION; LACTIC ACID; MAGNESIUM ION; MANGANESE; NICKEL; POTASSIUM ION; RUBIDIUM ION; SILICON DIOXIDE; SODIUM ION; UNCLASSIFIED DRUG; ZINC ION;

ARTICLE; ATOMIC EMISSION SPECTROMETRY; BEVERAGE; CAPILLARY ELECTROPHORESIS; CAPILLARY ZONE ELECTROPHORESIS; FOOD ANALYSIS; FRUIT JUICE; HEIGHT; MEASUREMENT; ORANGE (FRUIT); PH; PRIORITY JOURNAL; REPRODUCIBILITY; SAMPLING; SEPARATION TECHNIQUE; TEA; TIME; ULTRAVIOLET RADIATION;

BEVERAGES; BUFFERS; CATIONS; CITRUS SINENSIS; ELECTROPHORESIS, CAPILLARY; REPRODUCIBILITY OF RESULTS; SPECTROPHOTOMETRY, ULTRAVIOLET; TEA;

EID: 33646899352     PISSN: 00219673     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.chroma.2006.04.030     Document Type: Article

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