Detection of adulterations in processed coffee with cereals and coffee husks using capillary zone electrophoresis

✍ Scribed by Thiago Nogueira; Claudimir Lucio do Lago

• Publisher: John Wiley and Sons
• Year: 2009
• Tongue: English
• Weight: 501 KB
• Volume: 32
• Category: Article
• ISSN: 1615-9306
• DOI: 10.1002/jssc.200900357

✦ Synopsis

Abstract

The proposed method for the identification of adulteration was based on the controlled acid hydrolysis of xylan and starch present in some vegetable adulterants, followed by the analysis of the resulting xylose and glucose, which are the monosaccharides that compose, respectively, the two polysaccharides. The acid hydrolysis with HCl increases the ionic strength of the sample, which impairs the electrophoretic separation. Thus, a neutralization step based on anion exchange resin was necessary. The best separations were obtained in NaOH 80 mmol/L, CTAB 0.5 mmol/L, and methanol 30% v/v. Because of the high value of pH, monosaccharides are separated as anionic species in such running electrolyte. The LOQ for both monosaccharides was 0.2 g for 100 g of dry matter, which conforms to the tolerable limits.