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Article: Analysis of organic acids and inorganic anions in beverage drinks by capillary electrophoresis

TitleAnalysis of organic acids and inorganic anions in beverage drinks by capillary electrophoresis
Authors
KeywordsBeverage drink
Capillary electrophoresis
Food analysis
Inorganic anions
Organic acid
Issue Date2003
PublisherWiley - V C H Verlag GmbH & Co KGaA.
Citation
Electrophoresis, 2003, v. 24 n. 18, p. 3224-3232 How to Cite?
AbstractTo meet the need for a new and validated analytical method for simultaneous determination of inorganic and organic acid anions in beverage drinks, a capillary zone electrophoresis (CZE) procedure had been developed based on a new background electrolyte (BGE) system containing 3 mmol/L 1,3,5-benzenetricarboxylic acid (BTA), 15 mmol/L tris(hydroxymethyl)aminomethane and 1.5 mmol/L tetraethylenepentamine (TEPA) at pH 8.4. Baseline separation of anions commonly found in beverage drinks could be achieved in less than 14 min with indirect UV detection at 240 nm. Comigration problems for hydroxycarboxylic acids could be solved using TEPA as BGE additive. The results indicate excellent repeatability for migration time (RSD, 0.27-0.67%, n = 5) and good precision for both peak height (RSD, 3.2-4.2%, n = 5) and peak area (RSD, 3.1-4.5%, n = 5). Under the optimized conditions and using corrected peak area for quantitation, an excellent linear dynamic range (with correlation coefficient > 0.997 in a concentration range from 0.005 to 2.0 mmol/L) and low detection limit (1-4 μmol/L) were obtained for all the anions investigated. The applicability and reliability of the CE procedure developed were established by parallel method determination using established ion chromatography procedure for the analysis of inorganic and organic acid anions in orange juice and wine samples. Our CZE procedure provided a sensitive and economic technique for simultaneous determination of inorganic and organic acid anions in orange juice, red and white wine samples.
Persistent Identifierhttp://hdl.handle.net/10722/69701
ISSN
2015 Impact Factor: 2.482
2015 SCImago Journal Rankings: 0.896
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorFung, YSen_HK
dc.contributor.authorLau, KMen_HK
dc.date.accessioned2010-09-06T06:16:03Z-
dc.date.available2010-09-06T06:16:03Z-
dc.date.issued2003en_HK
dc.identifier.citationElectrophoresis, 2003, v. 24 n. 18, p. 3224-3232en_HK
dc.identifier.issn0173-0835en_HK
dc.identifier.urihttp://hdl.handle.net/10722/69701-
dc.description.abstractTo meet the need for a new and validated analytical method for simultaneous determination of inorganic and organic acid anions in beverage drinks, a capillary zone electrophoresis (CZE) procedure had been developed based on a new background electrolyte (BGE) system containing 3 mmol/L 1,3,5-benzenetricarboxylic acid (BTA), 15 mmol/L tris(hydroxymethyl)aminomethane and 1.5 mmol/L tetraethylenepentamine (TEPA) at pH 8.4. Baseline separation of anions commonly found in beverage drinks could be achieved in less than 14 min with indirect UV detection at 240 nm. Comigration problems for hydroxycarboxylic acids could be solved using TEPA as BGE additive. The results indicate excellent repeatability for migration time (RSD, 0.27-0.67%, n = 5) and good precision for both peak height (RSD, 3.2-4.2%, n = 5) and peak area (RSD, 3.1-4.5%, n = 5). Under the optimized conditions and using corrected peak area for quantitation, an excellent linear dynamic range (with correlation coefficient > 0.997 in a concentration range from 0.005 to 2.0 mmol/L) and low detection limit (1-4 μmol/L) were obtained for all the anions investigated. The applicability and reliability of the CE procedure developed were established by parallel method determination using established ion chromatography procedure for the analysis of inorganic and organic acid anions in orange juice and wine samples. Our CZE procedure provided a sensitive and economic technique for simultaneous determination of inorganic and organic acid anions in orange juice, red and white wine samples.en_HK
dc.languageengen_HK
dc.publisherWiley - V C H Verlag GmbH & Co KGaA.en_HK
dc.relation.ispartofElectrophoresisen_HK
dc.subjectBeverage drinken_HK
dc.subjectCapillary electrophoresisen_HK
dc.subjectFood analysisen_HK
dc.subjectInorganic anionsen_HK
dc.subjectOrganic aciden_HK
dc.titleAnalysis of organic acids and inorganic anions in beverage drinks by capillary electrophoresisen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0173-0835&volume=24&spage=3224&epage=3232&date=2003&atitle=Analysis+of+organic+acids+and+inorganic+anions+in+beverage+drinks+by+capillary+electrophoresisen_HK
dc.identifier.emailFung, YS:ysfung@hku.hken_HK
dc.identifier.authorityFung, YS=rp00697en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1002/elps.200305535en_HK
dc.identifier.pmid14518049-
dc.identifier.scopuseid_2-s2.0-0346504062en_HK
dc.identifier.hkuros93160en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0346504062&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume24en_HK
dc.identifier.issue18en_HK
dc.identifier.spage3224en_HK
dc.identifier.epage3232en_HK
dc.identifier.isiWOS:000185897100019-
dc.publisher.placeGermanyen_HK
dc.identifier.scopusauthoridFung, YS=13309754700en_HK
dc.identifier.scopusauthoridLau, KM=7401559826en_HK

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