以線上微萃取毛細管電泳法分析醬油中之苯甲酸及其衍生物   全文下載

Determination of Benzoate Derivatives in Soy Sauce by Capillary Electrophoresis and In-Capillary Microextraction Procedure

本研究運用毛細管電泳配合管內微萃取技術作市售醬油之萃甲酸類防腐劑之檢測。樣品先經酸處理、再加入乙酸乙酯萃取使其分層後，取其上層液進行毛細管電泳。電泳條件為：進樣量30 mbar × 1 sec、75μm i.d. × 34 cm之未修飾熔融石英毛細管、20 mM硼酸緩衝液 （pH 9.2）、工作電壓10 kV、檢測波長A225。在10分鐘內可完成防腐劑之分離檢測，且以馬尿酸為內標準時可有效地改善再現性（CV = 4.5%, n= 12）。"

Benzoate derivatives in soy sauce were analyzed by capillary zone electrophoresis (CZE) coupled with a microextraction technique. The analytes were acidified and extracted with ethyl acetate. The organic extract was directly injected (30 mbar × 1 sec) into a fused silica capillary (75 μm i.d. × 34 cm) and separated in 20 mM borax buffer (pH 9.2) with 10 kV working voltage. Separation was completed in less than 10 min as monitored by A225. Hippuric acid was used as internal standard to improve the reproducibility for quantification (CV = 4.5%, n = 12). 本研究運用毛細管電泳配合管內微萃取技術作市售醬油之萃甲酸類防腐劑之檢測。樣品先經酸處理、再加入乙酸乙酯萃取使其分層後，取其上層液進行毛細管電泳。電泳條件為：進樣量30 mbar × 1 sec、75μm i.d. × 34 cm之未修飾熔融石英毛細管、20 mM硼酸緩衝液 （pH 9.2）、工作電壓10 kV、檢測波長A225。在10分鐘內可完成防腐劑之分離檢測，且以馬尿酸為內標準時可有效地改善再現性（CV = 4.5%, n= 12）。