Artículos de revistas
Determination of parabens in sweeteners by capillary electrochromatography
Registro en:
Brazilian Journal Of Pharmaceutical Sciences. Univ Sao Paulo, Conjunto Quimicas, v. 47, n. 4, n. 779, n. 785, 2011.
1984-8250
WOS:000302521000015
Autor
Bottoli, CBG
Gutierrez-Ponce, MDS
Aguiar, VS
de Aquino, WM
Institución
Resumen
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) Parabens, common food preservatives, were analysed by capillary electrochromatography, using a commercial C18 silica (3 mu m, 40 cm x 100 mu m i. d.) capillary column as separation phase. In order to optimise the separation of these preservatives, the effects of mobile phase composition on the separation were evaluated, as well as the applied voltage and injection conditions. The retention behavior of these analytes was strongly influenced by the level of acetonitrile in the mobile phase. An optimal separation of the parabens was obtained within 18.5 minutes with a pH 8.0 mobile phase composed of 50:50 v/v tris(hydroxymethyl)aminomethane buffer and acetonitrile. The method was successfully applied to the quantitative analysis of paraben preservatives in sweetener samples with direct injection. 47 4 779 785 Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) Instituto Nacional de Ciencia e Tecnologia de Bioanalitica (INCT-Bioanalitica) Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)