Determination of parabens in sweeteners by capillary electrochromatography

• Main Authors: Carla Beatriz Grespan Bottoli (Author), María de Jesús Santa Gutiérrez-Ponce (Author), Valeska Soares Aguiar (Author), Walkyria Moraes de Aquino (Author)
• Format: Book
• Published: Universidade de São Paulo, 2011-12-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

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 separatio...