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发布时间：2019-03-09

论文类型：期刊论文

发表时间：2009-09-01

发表刊物：CHROMATOGRAPHIA

收录刊物：SCIE

卷号：70

期号：5-6

页面范围：991-994

ISSN号：0009-5893

关键字：Capillary zone electrophoresis; Solid-phase extraction; Food analysis; Melamine

摘要：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%.