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Capillary electrophoresis with capacitively coupled contactless conductivity detection (CE-C4D) and some applications in food analysis

Pham Thi Ngoc Mai Pham Tien Duc Dang Thi Huyen My Le Thi Hong Hao Nguyen Van Anh Nguyen Thi Anh Huong
Published 07/20/2018

Article Details

How to Cite
Pham Thi Ngoc Mai, Pham Tien Duc, Dang Thi Huyen My, Le Thi Hong Hao, Nguyen Van Anh, Nguyen Thi Anh Huong. "Capillary electrophoresis with capacitively coupled contactless conductivity detection (CE-C4D) and some applications in food analysis". Vietnam Journal of Food Control. vol. 1, no. 2, pp. 1-8, 2018
PP
1-8
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622

Main Article Content

Abstract

This article introduces capillary electrophoresis using capacitively coupled contactless conduction detector (CE-C4D) and several applications that were developed for food analysis in Vietnam. The target analyte groups include: oxalate, sweeteners (acesulfam potassium, aspartame, cyclamate, saccharine) and food preservation (citric, benzoic and sorbic acids). This study aims to develop simple, easy to operate analytical procedures that are suitable for quick analysis or screening in food analysis in field or at local laboratories. The obtained results were compared with those measured by conventional standards method (HPLC) and proved the high reliability of CE-C4D method.

Keywords:

Capillary Electrophoresis, CE-C4D, Food analysis, sweeteners, oxalate, Food additives

References

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