Simultaneous determination of ten preservatives in ten kinds of foods by micellar electrokinetic chromatography

Food Chemistry

Volumn 181, Issue , 2015, Pages 207-214

  Ding, Xiao Jing ^a,c   Xie, Na ^a,b   Zhao, Shan ^a   Wu, Yu Chen ^a,c   Li, Jiang ^a   Wang, Zhi ^b  

^a CHINESE CENTER FOR DISEASE CONTROL AND PREVENTION   (China)

^b AGRICULTURAL UNIVERSITY OF HEBEI   (China)

^c CAPITAL MEDICAL UNIVERSITY   (China)

Author keywords

Food analysis; Micellar electrokinetic capillary chromatography; Preservatives; Sample pretreatment

Indexed keywords

BENZOIC ACID; CHROMATOGRAPHY; ELECTRODYNAMICS; FOOD PRESERVATIVES; FOOD PRODUCTS; LIQUID CHROMATOGRAPHY; SORBIC ACID;

FOOD ANALYSIS; FOOD ANALYSIS PERFORMANCE ASSESSMENT SCHEMES; FUSED-SILICA CAPILLARIES; LIMITS OF QUANTITATIONS; MICELLAR ELECTROKINETIC CAPILLARY CHROMATOGRAPHY; MICELLAR ELECTROKINETIC CHROMATOGRAPHY; SAMPLE PRETREATMENT; SIMULTANEOUS DETERMINATIONS;

FUSED SILICA;

BENZOIC ACID DERIVATIVE; FOOD ADDITIVE; FOOD PRESERVATIVE; REAGENT; SILICON DIOXIDE; SORBIC ACID; PRESERVATIVE;

ACCURACY; ARTICLE; CACAO; CAPILLARY; CONTROLLED STUDY; FOOD; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; LIMIT OF DETECTION; LIMIT OF QUANTITATION; MICELLAR ELECTROKINETIC CHROMATOGRAPHY; SOLID PHASE EXTRACTION; PROCEDURES;

CHROMATOGRAPHY, MICELLAR ELECTROKINETIC CAPILLARY; FOOD ANALYSIS; PRESERVATIVES, PHARMACEUTICAL;

EID: 84923930772     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.02.060     Document Type: Article

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