Determination of benzoate derivatives in soy sauce by capillary electrophoresis and in-capillary microextraction procedure
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).
Chen, J.-J.; Lee, Y.-C.; Lin, H.-C.; and Chen, R.L.C.
"Determination of benzoate derivatives in soy sauce by capillary electrophoresis and in-capillary microextraction procedure,"
Journal of Food and Drug Analysis: Vol. 12
, Article 13.
Available at: https://doi.org/10.38212/2224-6614.2626