應用毛細管電泳分析食品添加物之研究

Analyses of Food Additives by Capillary Electrophoresis

王金玉(Chin-Yu Wang) ； 謝有容(You-Zung Hsieh)

《化學》 59卷3期 (2001/09) Pp. 435-442

https://doi.org/10.6623/chem.2001051

摘要

本篇文章主要針對應用毛細管電泳技術分析食品添加物之相關研究作一摘要式的報告，分析之食品添加物包含了防腐劑、抗氧化劑、人工甘味劑及人工合成色素，綜合目前研究報告的結果顯示，毛細管電泳技術分析食品添加物除了可得到相當良好的分離效果外，亦可針對單一類添加物中多種分析物或不同種類的添加混合物作同步快速精確的分析，且已成功地應用於日常生活中食品添加物的分析鑑定。

關鍵字

食品添加物 ； 毛細管電泳 ； 微胞電動層析

並列摘要

This review is focused on the application of capillary electrophoresis in the analyses of food additives including preservatives, antioxidants, sweeteners and colorants. The results of these studies indicate several advantages of' capillary electrophoresis such as high separation efficiency, short analysis time, low consumption of sample and solvent, good repetitiveness, and minimal sample pretreatment. Also, the resolving power of capillary electrophoresis is satisfactory for adequate separation of closely related substances or mixtures of different additives. The capillary electrophoresis and micellar electrokinetic chromatography methods for determining food additives of actual food samples are discussed.

並列關鍵字

food additives ； capillary electrophoresis ； micellar electrokinetic chromatography