Journal of Jishou University(Natural Sciences Edition)

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Detection of Preservatives in Beverages Through Capillary Electrophoresis

CHEN Linqing,YANG Kun,SU Anmei,ZHONG Qingmei,WANG Yilin   

  1. (1.Guangxi Key Laboratory of Biorefinery,School of Chemistry and Chemical Engineering,Guangxi University,Nanning 530004,Guangxi China;2.Technology Center,Entry-Exit Inspection and Quarantine Bureau of Guangxi,Nanning 530028,Guangxi China)
  • Online:2017-11-25 Published:2017-12-29


A method for simultaneous detection of sorbic acid,methyl-p-hydroxybenzoate,ethyl-p-hydroxybenzoate,propyl-p-hydroxybenzoate through capillary electrophoresis was developed.With the composition of 20 mmol/L H3BO3-Na2B4O7 (pH=10.0) as the buffer and in a capillary with an effective length of 41cm and an inner diameter of 50  μm,four kinds of preservatives were separated at a voltage of 15 kV within 9 minutes.Under these conditions,the analyte peak area was linearly proportional to its concentration within the range of 10 ~ 1 000 mg/L,the recovery was 95.4%~103.7%,and the relative standard deviation was less than 4.5%.The experiments show that this method is a desirable approach for the analysis of preservatives in beverage.

Key words: capillary electrophoresis, preservatives, beverages, detection

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