期刊
JOURNAL OF SEPARATION SCIENCE
卷 28, 期 9-10, 页码 957-965出版社
WILEY-V C H VERLAG GMBH
DOI: 10.1002/jssc.200500039
关键词
food dyes; capillary electrophoresis; factorial design; Brij 35
In this work, the separation of eleven food dyes was evaluated by MEKC in electrolytes composed of tetraborate (TBS), Brij 35, and acetonitrile (ACN) using a factorial design at the following levels: TBS concentration (5 and 10 mmol L-1), pH (9.5 and 10.1), Brij concentration (5 and 20 mmo L-1), and ACN (5 and 15%). Several response functions were evaluated and indicated 10 mmol L-1 TBS (pH 10.1), 15% ACN, and 20 mmol L-1 Brij 35 as best values. However, baseline resolution was not achieved (R-cp = 0.76) and the method lacked robustness. New conditions were sought by studying the dye mobility versus Brij concentration (5-20 mmol L-1). A set of well resolved and more uniformly spaced peaks was obtained with an electrolyte consisting of 7.5 mmol L-1 TBS (pH 10.1), 10 mmol L-1 Brij, and 15% ACN. Under these new conditions, complete resolution of the 11 dyes was achieved in less than 9 min. Migration time and peak area repeatabilities were better than 1.6% and 5% CV and the LODs were 0.47 to 2.3 mu g mL(-1). The methodology was applied to fruit juice powders, lollipops, and other hard and soft chewable treats.
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