Determination of EDTA in Mayonnaise by O
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František Kvasnička; Kamila Mı́ková
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Article
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1996
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Elsevier Science
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English
⚖ 167 KB
The determination of EDTA in mayonnaise by on-line coupled capillary isotachophoresis and capillary zone electrophoresis (CITP-CZE) is described. EDTA was determined as a negatively charged complex with Fe(III) using photometric detection at 254 nm with the help of column coupling isotachophoregraph