Rapid determination of cyclamate in foods by solid-phase extraction and capillary electrophoresis
Abstract
A method for the determination of cyclamate in food was developed using solid-phase extraction (SPE) and capillary electrophoresis (CE) with indirect ultraviolet (UV) detection. A 5–10 g sample in 0.1 mol/L hydrochloric acid was homogenized and made up to a volume of 50 mL with 0.1 mol/L hydrochloric acid. After the sample was centrifuged, 25 mL of supernatant was loaded into an Oasis HLB SPE cartridge. The cartridge was washed with 2 mL of...
Paper Details
Title
Rapid determination of cyclamate in foods by solid-phase extraction and capillary electrophoresis
Published Date
Jun 1, 2007
Journal
Volume
1154
Issue
1-2
Pages
423 - 428
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