Determination of benzoyl peroxide, as benzoic acid, in wheat flour by capillary electrophoresis compared with HPLC

Journal of the Science of Food and Agriculture

Volumn 92, Issue 4, 2012, Pages 960-964

  Mu, Guangfen ^a   Liu, Huitao ^a   Gao, Yuan ^a   Luan, Feng ^a  

^a YANTAI UNIVERSITY   (China)

Author keywords

Benzoic acid; Benzoyl peroxide; Capillary electrophoresis; HPLC; Wheat flour

Indexed keywords

BENZOIC ACID; BENZOYL PEROXIDE; DYES, REAGENTS, INDICATORS, MARKERS AND BUFFERS; FOOD ADDITIVE; POTASSIUM IODIDE;

ARTICLE; CALIBRATION; CAPILLARY ELECTROPHORESIS; CHEMISTRY; CHINA; COMPARATIVE STUDY; FLOUR; FOOD CONTAMINATION; FOOD CONTROL; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LAW; LEGAL ASPECT; LIMIT OF DETECTION; METHODOLOGY; OXIDATION REDUCTION REACTION; REPRODUCIBILITY; TIME; ULTRAVIOLET SPECTROPHOTOMETRY; VALIDATION STUDY;

BENZOIC ACID; BENZOYL PEROXIDE; CALIBRATION; CHINA; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ELECTROPHORESIS, CAPILLARY; FLOUR; FOOD ADDITIVES; FOOD CONTAMINATION; FOOD INSPECTION; INDICATORS AND REAGENTS; LEGISLATION, FOOD; LIMIT OF DETECTION; OXIDATION-REDUCTION; POTASSIUM IODIDE; REPRODUCIBILITY OF RESULTS; SPECTROPHOTOMETRY, ULTRAVIOLET; TIME FACTORS;

TRITICUM AESTIVUM;

EID: 84856658004     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4677     Document Type: Article

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