Determination of parabens in sweeteners by capillary electrochromatography

Authors

  • Carla Beatriz Grespan Bottoli University of Campinas; Institute of Chemistry; Departament of Analytical Chemistry
  • María de Jesús Santa Gutiérrez-Ponce University of Campinas; Institute of Chemistry; Departament of Analytical Chemistry
  • Valeska Soares Aguiar University of Campinas; Institute of Chemistry; Departament of Analytical Chemistry
  • Walkyria Moraes de Aquino University of Campinas; Institute of Chemistry; Departament of Analytical Chemistry

DOI:

https://doi.org/10.1590/S1984-82502011000400015

Keywords:

Capillary eletrochromatography^i1^squantitative analy, Parabenos^i1^sdeterminat, Sweeteners^i1^squantitative analy

Abstract

Parabens, common food preservatives, were analysed by capillary electrochromatography, using a commercial C18 silica (3 µm, 40 cm × 100 µm i. d.) capillary column as separation phase. In order to optimise the separation of these preservatives, the effects of mobile phase composition on the separation were evaluated, as well as the applied voltage and injection conditions. The retention behavior of these analytes was strongly influenced by the level of acetonitrile in the mobile phase. An optimal separation of the parabens was obtained within 18.5 minutes with a pH 8.0 mobile phase composed of 50:50 v/v tris(hydroxymethyl)aminomethane buffer and acetonitrile. The method was successfully applied to the quantitative analysis of paraben preservatives in sweetener samples with direct injection.

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Published

2011-12-01

Issue

Vol. 47 No. 4 (2011)

Section

Articles

License

All content of the journal, except where identified, is licensed under a Creative Commons attribution-type BY.

The on-line journal has open and free access.

How to Cite

Determination of parabens in sweeteners by capillary electrochromatography . (2011). Brazilian Journal of Pharmaceutical Sciences, 47(4), 779-785. https://doi.org/10.1590/S1984-82502011000400015