Development of a capillary electrophoresis method for the simultaneous analysis of artificial sweeteners, preservatives and colours in soft drinks

Frazier, R. A. ORCID: https://orcid.org/0000-0003-4313-0019, Inns, E.L., Dossi, N., Ames, J.M. and Nursten, H. E. (2000) Development of a capillary electrophoresis method for the simultaneous analysis of artificial sweeteners, preservatives and colours in soft drinks. Journal of Chromatography A, 876 (1-2). pp. 213-220. ISSN 0021-9673 doi: 10.1016/S0021-9673(00)00184-9

Abstract/Summary

A rapid capillary electrophoresis method was developed simultaneously to determine artificial sweeteners, preservatives and colours used as additives in carbonated soft drinks. Resolution between all additives occurring together in soft drinks was successfully achieved within a 15-min run-time by employing the micellar electrokinetic chromatography mode with a 20 mM carbonate buffer at pH 9.5 as the aqueous phase and 62 mM sodium dodecyl sulfate as the micellar phase. By using a diode-array detector to monitor the UV-visible range (190-600 nm), the identity of sample components, suggested by migration time, could be confirmed by spectral matching relative to standards.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/7978
Item Type	Article
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Publisher	Elsevier
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