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Separation of food grade antioxidants (synthetic and natural) using mixed micellar electrokinetic capillary chromatography
- Boyce, M.C., Spickett, E.E.
- Journal of agricultural and food chemistry 1999 v.47 no.5 pp. 1970-1975
- antioxidants, chromatography, electrophoresis, separation, food analysis, wines, ascorbic acid, sesame oil, high performance liquid chromatography
- A capillary electrophoretic method, for the determination of antioxidants present in food, has been developed using mixed micellar electrokinetic capillary chromatography. The buffer consists of sodium cholate (40 mM), sodium dodecyl sulfate (15 mM), 10% methanol, and 10 mM borate at pH 9.3. A separation was obtained for nine antioxidants (synthetic and natural) commonly found in food. High-performance liquid chromatography and capillary electrophoresis were applied to the analysis of sesame oil and wine. Ascorbic acid was identified in wine.