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dc.contributor.authorKuo, KLen_US
dc.contributor.authorHuang, HYen_US
dc.contributor.authorHsieh, YZen_US
dc.date.accessioned2014-12-08T15:49:15Z-
dc.date.available2014-12-08T15:49:15Z-
dc.date.issued1998-03-01en_US
dc.identifier.issn0009-5893en_US
dc.identifier.urihttp://dx.doi.org/10.1007/BF02466528en_US
dc.identifier.urihttp://hdl.handle.net/11536/32740-
dc.description.abstractA high-performance capillary electrophoresis method with diode-array detection has been developed for analysis of synthetic food colorants. The influence of buffer composition on the separation of the food colorants was examined, as were the effects of alpha-, beta- and gamma-cyclodextrins on analyte migration behavior. Eight food colorants were completely separated within 10 min using pH 9.5 borax - NaOH buffer containing 5 mM beta-cyclodextrin. Experimental results indicate that the relative standard deviations of analyte migration times were < 0.88% under the optimized separation condition. Correlation coefficients of the linear calibration plots of the analytes exceeded 0.998. The method was suitable for determination of the quantities of synthetic food colorants in ice cream bars and fruit soda drinks.en_US
dc.language.isoen_USen_US
dc.subjectcapillary electrophoresisen_US
dc.subjectcyclodextrin mobile phase additivesen_US
dc.subjectsynthetic food colorantsen_US
dc.subjectselectivityen_US
dc.titleHigh-performance capillary electrophoretic analysis of synthetic food colorantsen_US
dc.typeArticleen_US
dc.identifier.doi10.1007/BF02466528en_US
dc.identifier.journalCHROMATOGRAPHIAen_US
dc.citation.volume47en_US
dc.citation.issue5-6en_US
dc.citation.spage249en_US
dc.citation.epage256en_US
dc.contributor.department應用化學系zh_TW
dc.contributor.departmentDepartment of Applied Chemistryen_US
dc.identifier.wosnumberWOS:000072798200001-
dc.citation.woscount42-
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