篇名 | 以線上微萃取毛細管電泳法分析醬油中之苯甲酸及其衍生物 |
---|---|
卷期 | 12:4 |
並列篇名 | Determination of Benzoate Derivatives in Soy Sauce by Capillary Electrophoresis and In-Capillary Microextraction Procedure |
作者 | 陳忠智 、 李允中 、 林煥彰 、 陳力騏 |
頁次 | 332-335 |
關鍵字 | 對羥苯甲酸 、 乙酸乙酯 、 毛細管區段電泳 、 馬尿酸 、 防腐劑 、 P-hydroxybenzoate 、 Ethyl acetate 、 Capillary zone electrophoresis 、 CZE 、 Hippuric acid 、 Preservative 、 MEDLINE 、 Scopus 、 SCIE |
出刊日期 | 200412 |
Benzoate derivatives in soy sauce were analyzed by capillary zone electrophoresis (CZE) coupled with a microextraction technique. The analytes were acidified and extracted with ethyl acetate. The organic extract was directly injected (30 mbar × 1 sec) into a fused silica capillary (75 μm i.d. × 34 cm) and separated in 20 mM borax buffer (pH 9.2) with 10 kV working voltage. Separation was completed in less than 10 min as monitored by A225. Hippuric acid was used as internal standard to improve the reproducibility for quantification (CV = 4.5%, n = 12).