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Rapid method for the determination of citrate, phosphate and sulfite in seafood by capillary zone electrophoresis.
Food Chemistry ( IF 8.8 ) Pub Date : 2020-03-28 , DOI: 10.1016/j.foodchem.2020.126705 Samantha Gonçalves 1 , Victor Rodrigues Alves 1 , Saúl Ovalle Pérez 1 , Marli Ferreira 2 , Heitor Daguer 3 , Marcone Augusto Leal de Oliveira 4 , Gustavo Amadeu Micke 1 , Luciano Vitali 1
Food Chemistry ( IF 8.8 ) Pub Date : 2020-03-28 , DOI: 10.1016/j.foodchem.2020.126705 Samantha Gonçalves 1 , Victor Rodrigues Alves 1 , Saúl Ovalle Pérez 1 , Marli Ferreira 2 , Heitor Daguer 3 , Marcone Augusto Leal de Oliveira 4 , Gustavo Amadeu Micke 1 , Luciano Vitali 1
Affiliation
Since seafood is susceptible to decomposition, additives may be used to maintain its quality. However, some additives may be improperly used to disguise spoilage, thus resulting in food fraud. Market growth demands faster and more reliable quality control tools that incorporate the most common additives in a single analysis. This study developed a rapid analytical method for the determination of citrate, phosphate and sulfite in seafood by capillary zone electrophoresis with indirect UV-Vis detection. Electrophoretic separation was achieved in less than 3.5 min. The background electrolyte consisted of 20 mmol L-1 of benzenesulfonic acid and 45 mmol L-1 of aminocaproic acid. After validation, the method was applied for 24 seafood real samples. Citrate was found in five samples. Four samples presented higher phosphate and sulfite concentrations than those permitted by Brazilian legislation. Good analytical performance indicates that the method is a viable alternative for food control in routine analysis.
中文翻译:
毛细管区带电泳快速测定海鲜中柠檬酸根,磷酸根和亚硫酸根的方法。
由于海鲜容易分解,因此可以使用添加剂来保持其质量。但是,某些添加剂可能不适当地用于掩盖腐败现象,从而导致食品欺诈。市场增长需要更快,更可靠的质量控制工具,该工具必须在一次分析中结合最常见的添加剂。本研究开发了一种通过毛细管区带电泳和间接UV-Vis检测法测定海鲜中柠檬酸,磷酸盐和亚硫酸盐的快速分析方法。不到3.5分钟即可完成电泳分离。背景电解质由20 mmol L-1的苯磺酸和45 mmol L-1的氨基己酸组成。验证后,该方法适用于24种海鲜真实样品。在五个样品中发现了柠檬酸盐。四个样品的磷酸盐和亚硫酸盐浓度高于巴西法律所允许的浓度。良好的分析性能表明,该方法是常规分析中食品控制的可行替代方法。
更新日期:2020-03-28
中文翻译:
毛细管区带电泳快速测定海鲜中柠檬酸根,磷酸根和亚硫酸根的方法。
由于海鲜容易分解,因此可以使用添加剂来保持其质量。但是,某些添加剂可能不适当地用于掩盖腐败现象,从而导致食品欺诈。市场增长需要更快,更可靠的质量控制工具,该工具必须在一次分析中结合最常见的添加剂。本研究开发了一种通过毛细管区带电泳和间接UV-Vis检测法测定海鲜中柠檬酸,磷酸盐和亚硫酸盐的快速分析方法。不到3.5分钟即可完成电泳分离。背景电解质由20 mmol L-1的苯磺酸和45 mmol L-1的氨基己酸组成。验证后,该方法适用于24种海鲜真实样品。在五个样品中发现了柠檬酸盐。四个样品的磷酸盐和亚硫酸盐浓度高于巴西法律所允许的浓度。良好的分析性能表明,该方法是常规分析中食品控制的可行替代方法。