Screening determination of food additives using capillary electrophoresis coupled with contactless conductivity detection: A case study in Vietnam |
| |
| Affiliation: | 1. National Institute for Food Control (NIFC), 65 Pham Than Duat, Hanoi, Viet Nam;2. Department of Analytical Chemistry, Faculty of Chemistry, Hanoi University of Science, Vietnam National University, Hanoi - 19 Le Thanh Tong, Hanoi, Viet Nam;3. Faculty of Chemical Technology and Environment, Hung Yen University of Technology and Education, Khoai Chau, Hung Yen, Viet Nam;4. Faculty of Chemistry, University of Quy Nhon, 170 An Duong Vuong, Quy Nhon, Binh Dinh, Viet Nam;5. Centre for Environmental Technology and Sustainable Development (CETASD), Hanoi University of Science, Nguyen Trai Street 334, Hanoi, Viet Nam;1. Department of Pharmaceutics, Hanoi University of Pharmacy, Viet Nam;2. National Institute for Food Control, Viet Nam;3. Department of Pharmacology, Hanoi University of Pharmacy, Viet Nam;4. College of Pharmacy, Gachon University, South Korea;1. Department of Pharmaceutics, Hanoi University of Pharmacy, Viet Nam;2. College of Pharmacy, Gachon University, South Korea;3. National Institute for Food Control, Viet Nam;4. Department of Pharmacology, Hanoi University of Pharmacy, Viet Nam;1. Department of Analytical Chemistry, Faculty of Chemistry, University of Science, Vietnam National University-Hanoi, 19 Le Thanh Tong, Hanoi, Viet Nam;2. Faculty of Pharmacy, University of Medicine and Pharmacy, Thai Nguyen University, 284 Luong Ngoc Quyen, Thai Nguyen, Viet Nam;3. Institute of Natural Product Chemistry, Vietnam Academy of Science and Technology, 18 Hoang Quoc Viet, Hanoi, Viet Nam;4. National Institute for Food Control (NIFC), 65 Pham Than Duat, Hanoi, Viet Nam;5. Faculty of Environmental Sciences, University of Science, Vietnam National University-Hanoi, 334 Nguyen Trai, Hanoi, Viet Nam;6. Nuclear Medicine and Oncology Center, Bach Mai Hospital, Hanoi, Viet Nam;7. Université Paris-Saclay, CNRS, Institut Galien Paris-Saclay, 92296 Châtenay-Malabry, France |
| |
| Abstract: | In this study, a simple and inexpensive method for food analysis is discussed. The approach is based on capillary electrophoresis (CE) instruments with capacitively coupled contactless conductivity detection (C4D). Following the pilot deployment of in-house fabricated CE-C4D instruments in Vietnam, a number of food additives in different food matrices, including i) oxalate and citrate in instant noodles, beer and tea drinks, ii) acidulants in beverage, coffee, alcohol and vinegar samples, and iii) artificial sweeteners in jelly and drink samples, were determined using this method. Good agreement between results obtained with CE-C4D-instruments and those from the confirmation method (HPLC-PDA) was achieved. |
| |
| Keywords: | Food control Capillary electrophoresis (CE) Low cost instruments Vietnam |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
