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dc.contributor.authorKuo, KLen_US
dc.contributor.authorHsieh, YZen_US
dc.date.accessioned2014-12-08T15:01:50Z-
dc.date.available2014-12-08T15:01:50Z-
dc.date.issued1997-04-25en_US
dc.identifier.issn0021-9673en_US
dc.identifier.urihttp://dx.doi.org/10.1016/S0021-9673(97)00040-Xen_US
dc.identifier.urihttp://hdl.handle.net/11536/593-
dc.description.abstractA high-performance capillary electrophoretic method with multiwavelength detection was developed to analyze frequently used preservatives. The effects of alpha-cyclodextrin and beta-cyclodextrin on migration behaviours of nine preservatives were investigated. The preservatives were successfully separated within 9 min using a borax-NaOH buffer (pH 10.0) modified with 2 mM alpha-cyclodextrin. In optimized separation conditions, the reproducibilities of the migration times of the preservatives were satisfactory (R.S.D. values <0.99%). The correlation coefficients of the linear calibration graphs for the preservatives, ranging between 5 and 500 mu g ml(-1), exceeded 0.991. By employing this reliable capillary electrophoresis method, preservatives in three different food products were determined.en_US
dc.language.isoen_USen_US
dc.subjectfood analysisen_US
dc.subjectbenzoic aciden_US
dc.subjectsorbic aciden_US
dc.subjecthydroxybenzoatesen_US
dc.titleDetermination of preservatives in food products by cyclodextrin-modified capillary electrophoresis with multiwavelength detectionen_US
dc.typeArticleen_US
dc.identifier.doi10.1016/S0021-9673(97)00040-Xen_US
dc.identifier.journalJOURNAL OF CHROMATOGRAPHY Aen_US
dc.citation.volume768en_US
dc.citation.issue2en_US
dc.citation.spage334en_US
dc.citation.epage341en_US
dc.contributor.department應用化學系zh_TW
dc.contributor.departmentDepartment of Applied Chemistryen_US
dc.identifier.wosnumberWOS:A1997WZ34700015-
dc.citation.woscount51-
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