Release Time:2019-03-09  Hits:

Indexed by: Journal Article

Date of Publication: 2009-09-01

Journal: CHROMATOGRAPHIA

Included Journals: SCIE

Volume: 70

Issue: 5-6

Page Number: 991-994

ISSN: 0009-5893

Key Words: Capillary zone electrophoresis; Solid-phase extraction; Food analysis; Melamine

Abstract: A novel method for the determination of melamine residue in food was developed using solid-phase extraction and capillary zone electrophoresis with UV detection. Spiked samples were extracted with 1% trichloroacetic acid while 0.03 g sodium deoxycholate was used to precipitate protein in the real samples. After centrifuging and clean-up by solid-phase extraction cartridge, the extract was directly analyzed by CZE-UV. The method was validated and good results were obtained with respect to precision, repeatability and spiked recovery. The limit of detection for melamine varied between 0.25 and 0.5 mg kg(-1). The proposed method was successfully applied for the analysis of melamine in food with total recoveries ranging from 94 to 102% in the spiked range of 0.5-5 mg kg(-1), and the relative standard deviations were between 1.5 and 4.1%.