Journal ArticleDOI
Simultaneous determination of antioxidants, preservatives and sweeteners permitted as additives in food by mixed micellar electrokinetic chromatography.
TLDR
A micellar electrokinetic chromatography method was developed to simultaneously analyse commonly used food additives and investigate and quantify additives in cola beverages and low-joule jam.About:
This article is published in Journal of Chromatography A.The article was published on 1999-06-25. It has received 107 citations till now. The article focuses on the topics: Octyl gallate & Micellar electrokinetic chromatography.read more
Citations
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Journal ArticleDOI
Extraction, separation, and detection methods for phenolic acids and flavonoids
TL;DR: This review provides an updated and extensive overview of methods and their applications in natural product matrices and samples of biological origin and critically appraises recent developments and trends.
Journal ArticleDOI
Simultaneous analysis of antioxidants and preservatives in cosmetics by supercritical fluid extraction combined with liquid chromatography–mass spectrometry☆
TL;DR: Supercritical fluid extraction combined with liquid chromatography-mass spectrometry (LC-MS) was successfully applied to the determination of paraben preservatives and antioxidants in cosmetics without tedious pretreatment.
Journal ArticleDOI
Analysis of synthetic antioxidants and preservatives in edible vegetable oil by HPLC/TOF-MS
TL;DR: In this paper, the application of high performance liquid chromatography time-of-flight mass spectrometry (HPLC/TOF-MS) for the qualitation and quantitation of 11 synthetic antioxidants and preservatives in edible vegetable oil samples is reported.
Journal ArticleDOI
Analytical methodologies for determination of artificial sweeteners in foodstuffs
TL;DR: In this paper, a review of the application of analytical procedures for determining artificial high-intensity sweeteners in food can be found, including high-performance liquid chromatography, ion chromatography and thin-layer chromatography.
Journal ArticleDOI
Analysis of beer components by capillary electrophoretic methods
Sonia Cortacero-Ramírez,Miguel Hernáinz-Bermúdez de Castro,Antonio Segura-Carretero,Carmen Cruces-Blanco,Alberto Fernández-Gutiérrez +4 more
TL;DR: An overview of the methods currently in use to determine different compounds in beer samples can be found in this article, with a focus on the use of capillary electrophoresis (CE).
References
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Journal ArticleDOI
Bile salt surfactants in micellar electrokinetic capillary chromatography : Application to hydrophobic molecule separations
TL;DR: In this paper, the effects of methanol on critical micelle concentration was investigated for sodium dodecyl sulfate (SDS) and the bile salt sodium cholate, and it was determined that the unique structure of the Bile salt micelle is much more tolerant to the addition of organic solvents than SDS, thereby increasing the scope of applications of MECC to include hydrophobic compounds.
Journal ArticleDOI
Determination of preservatives in food products by cyclodextrin-modified capillary electrophoresis with multiwavelength detection
Kuang Lung Kuo,You-Zung Hsieh +1 more
TL;DR: In this article, a high-performance capillary electrophoretic method with multi-wavelength detection was developed to analyze frequently used preservatives, and the effects of α-cyclodextrin and β-cyclodesxtrin on migration behaviors of nine preservatives were investigated.
Journal ArticleDOI
Comparison of the official AOAC method with rapid methods for the analysis of moisture in meats.
Journal ArticleDOI
The determination of sorbic acid and benzoic acid in a variety of beverages and foods by micellar electrokinetic capillary chromatography
Ira Pant,V. Craige Trenerry +1 more
TL;DR: In this article, a micellar electrokinetic capillary chromatography (MECC) was used for the identification and quantification of sorbic acid and benzoic acid in a variety of beverages and foods.
Journal ArticleDOI
Studies on the analysis of food additives by high-performance liquid chromatography : V. Simultaneous determination of preservatives and saccharin in foods by ion-pair chromatography
Hisaya Terada,Yoshio Sakabe +1 more
TL;DR: In this article, a high-performance liquid chromatographic method for the simultaneous determination of sorbic acid, benzoic acid and p-hydroxybenzoic acids is described.
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