In this work, a method for the determination of benzoic acid (BA) and sorbic acid (SA) in soy sauce and vinegar was developed by field-amplified sample stacking open-tubular capillary electrochromatography (FASS-OT-CEC) with a new triethylamine aminated polychloromethyl styrene nanolatex coated capillary column (ccc-TEAPL). The ccc-TEAPL was characterized with steady electroosmotic flow (EOF) values of ca. −16.7–19.8 × 10⁻⁵ cm² V⁻¹ s⁻¹. Under the optimized conditions, BA and SA were well separated within 5 min (R_s > 1.5), and the limits of detection were 30 ng mL⁻¹ and 5 ng mL⁻¹, respectively. The recoveries were between 98.0 and 101.0%. These results demonstrate that the developed FASS-OT-CEC method is simple, rapid, sensitive and practical for the determination of BA and SA in the soy sauce and vinegar samples.

中文翻译：

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新型三乙胺胺化聚氯甲基苯乙烯纳米乳胶涂层毛细管柱毛细管电泳法测定调味料中的苯甲酸和山梨酸

在这项工作中，通过使用新的三乙胺在野外扩增的样品堆积开管毛细管电色谱法（FASS-OT-CEC），开发了一种测定酱油和醋中苯甲酸（BA）和山梨酸（SA）的方法。胺化的聚氯甲基苯乙烯纳米乳胶涂层毛细管柱（ccc-TEAPL）。ccc-TEAPL的稳定电渗流（EOF）值为ca。-16.7-19.8×10 ^-5 cm ² V ^-1 s ^-1。在最佳条件下，BA和SA在5分钟内分离良好（R _s > 1.5），检出限为30 ng mL ^-1和5 ng mL ^-1， 分别。回收率在98.0％至101.0％之间。这些结果表明，开发的FASS-OT-CEC方法简便，快速，灵敏且实用，可用于测定酱油和醋样品中的BA和SA。