STUDY ON THE APPLICATION OF CAPILLARY ELECTROPHORESIS WITH CAPACITEVLY COUPLED CONTACTLESS CONDUCTIVITY DETECTION FOR FOOD CONTROL IN VIETNAM

Nguyen Thi Quynh Hoa; Cao Van Hoang; Le Thi Hong Hao; Nguyen Thi Lien; Do Thi Trang; Vu Thi Trang; Pham Thi Ngoc Mai; Nguyen Thi Anh Huong

Nguyen Thi Quynh Hoa Hung Yen University of Technology and Education
Cao Van Hoang Quy Nhon University
Le Thi Hong Hao National Institute for Food Control (NIFC)
Nguyen Thi Lien Hanoi University of Science - Vietnam National University, Hanoi
Do Thi Trang Hanoi University of Science - Vietnam National University, Hanoi
Vu Thi Trang Hanoi University of Science - Vietnam National University, Hanoi
Pham Thi Ngoc Mai Hanoi University of Science - Vietnam National University, Hanoi
Nguyen Thi Anh Huong Hanoi University of Science - Vietnam National University, Hanoi

Abstract

This paper discusses about the application of capillary electrophoresis with capacitively coupled contactless conductivity detection (CE-C4D) for analysis of several food additives for food safety in Vietnam. Aanlytical procedures have been optimized with a semi-automatic built in-house CE-C4D instrument and have been applied for determination of sweeteners, beta-agonist (salbutamol) and acid preservatives in food. The obtained results agree well with those measured by standard HPLC method.

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