Lin Y.HChou S.SFUU SHEUShyu, Yuan T.Yuan T.Shyu2022-12-142022-12-14200000219665https://www.scopus.com/inward/record.uri?eid=2-s2.0-0034256604&doi=10.1093%2fchromsci%2f38.8.345&partnerID=40&md5=8c1fba5bf72016fdd6e698b19d233b91https://scholars.lib.ntu.edu.tw/handle/123456789/626150A micellar electrokinetic capillary method for the simultaneous determination of the sweeteners dulcin, aspartame, saccharin, and acesulfame-K and the preservatives sorbic acid; benzoic acid; sodium dehydroacetate; and methyl-, ethyl-, propyl-, isopropyl-, butyl-, and isobutyl-p-hydroxybenzoate in preserved fruits is developed. These additives are ion-paired and extracted using sonication followed by solid-phase extraction from the sample. Separation is achieved using a 57-cm fused-silica capillary with a buffer comprised of 0.05M sodium deoxycholate, 0.02M borate-phosphate buffer (pH 8.6), and 5% acetonitrile, and the wavelength for detection is 214 nm. The average recovery rate for all sweeteners and preservatives is approximately 90% with good reproducibility, and the detection limits range from 10 to 25 μg/g. Fifty preserved fruit samples are analyzed for the content of sweeteners and preservatives. The sweeteners found in 28 samples was aspartame (0.17-11.59 g/kg) or saccharin (0.09-5.64 g/kg). Benzoic acid (0.02-1.72 g/kg) and sorbic acid (0.27-1.15 g/kg) were found as preservatives in 29 samples.4 hydroxybenzoic acid; acesulfame; acetonitrile; aspartame; benzoic acid; boric acid; buffer; butyl paraben; dehydroacetic acid; deoxycholate sodium; ethyl paraben; food preservative; isobutyl paraben; isopropyl paraben; methyl paraben; phenethylurea; phosphate; propyl paraben; saccharin; sorbic acid; sweetening agent; unclassified drug; article; food analysis; food preservation; micellar electrokinetic chromatography; reproducibility; solid phase extraction; ultrasound; Acetonitriles; Buffers; Chromatography, Micellar Electrokinetic Capillary; Food Preservation; Food Preservatives; Fruit; Hydrogen-Ion Concentration; Methanol; Sweetening Agentsjournal article10.1093/chromsci/38.8.345109555092-s2.0-0034256604