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Desenvolvimento e validação de método analítico para determinação de benzoato, sorbato, metil e propilparabenos em produtos alimentícios utilizando a eletroforese capilar

2011; Brazilian Chemical Society; Volume: 34; Issue: 7 Linguagem: Inglês

10.1590/s0100-40422011000700014

1678-7064

João Flávio da Silveira Petruci, Arnaldo Alves Cardoso, Elisabete Alves Pereira,

Biochemical Analysis and Sensing Techniques

FOODSTUFFS BY CAPILLARY ELECTROPHORESIS.In this work, a rapid and simple method using capillary electrophoresis (CE) was developed for the determination of the benzoate, sorbate, methyl and propylparaben in foodstuffs.A running buffer consisting of 20 mmol L -1 (pH = 9.3) tetraborate enabled separation of the analytes in less than 5 min.The detector wavelength was set at 220 nm.The method was successfully applied to the analysis of sodas, sweeteners, sauces and juices.The range of preservatives found were from 478.5-466.6 mg kg -1 for methylparaben , 83.7-231.3mg kg -1 for sorbate and 336.7-428.3mg kg -1 for benzoate.