Journal
FOOD CHEMISTRY
Volume 321, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.126705
Keywords
Food additives; Indirect method; Quality control; Routine analysis; Separation method
Funding
- Conselho Nacional de Desenvolvimento Cientifico e Tecnologico [CNPq -421567/2016-3]
- Rede Mineira de Quimica -RQ-MG [CEX.RED-00010-14]
- Farma Service Bioextract
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Since seafood is susceptible to decomposition, additives may be used to maintain its quality. However, some additives may be improperly used to disguise spoilage, thus resulting in food fraud. Market growth demands faster and more reliable quality control tools that incorporate the most common additives in a single analysis. This study developed a rapid analytical method for the determination of citrate, phosphate and sulfite in seafood by capillary zone electrophoresis with indirect UV-Vis detection. Electrophoretic separation was achieved in less than 3.5 min. The background electrolyte consisted of 20 mmol L-1 of benzenesulfonic acid and 45 mmol L-1 of aminocaproic acid. After validation, the method was applied for 24 seafood real samples. Citrate was found in five samples. Four samples presented higher phosphate and sulfite concentrations than those permitted by Brazilian legislation. Good analytical performance indicates that the method is a viable alternative for food control in routine analysis.
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