Rapid Analysis of Preservatives in Beverages by Ion Chromatography with Series Piezoelectric Quartz Crystal as Detector

✍ Scribed by You-Tao Xie; Po Chen; Wan-Zhi Wei

• Book ID: 102614413
• Publisher: Elsevier Science
• Year: 1999
• Tongue: English
• Weight: 64 KB
• Volume: 61
• Category: Article
• ISSN: 0026-265X
• DOI: 10.1006/mchj.1998.1675

✦ Synopsis

A rapid ion chromatography method employing a series piezoelectric quartz crystal (SPQC) detector was used to analyze sorbic and benzoic acids in wine, syrups, cola, and Wahaha drink. The analytical procedure was performed using a Shimpack IC-A1 anion-exchange column and 3.0 mM sodium carbonate with sodium hydroxide to adjust the pH to 9.5 as the mobile phase. The high resolution of chromatography combined with the good sensitivity of the SPQC (detection limit ϭ 0.5 ppm) resulted in good recovery and reproducibility. The obvious advantages of this technology are the elimination of the need for sample derivation or extraction and the simplicity of the analytical procedure.