Determination of benzoate, sorbate, citrate and orthophosphate ions in beverage samples using two-dimensional isotachophoretic method

Abstract

A two-dimensional capillary isotachophoretic method (cITP-cITP) using electrolyte system consisting of leading electrolytes (LE1): [10 mM HCl + β-alanine (pH 3.9) + 0.1% hydroxyethylcellulose (HEC)] and (LE2): [10 mM HCl + aminocaproic acid (pH 5.00) + 0.1% HEC], and 5 mM caproic acid as terminating electrolyte (TE) was studied. Two methods of detection, conductometric and UV-Vis, were applied to the determination of selected food preservatives and additives. Practical applicability was demonstrated by simultaneous determination of benzoates, sorbates, citrates and orthophosphates in 12 samples of beverages. The proposed method revealed linearity with R2 between 0.9992 and 0.9999 for the concentration ranges: 10–100 mg/L (orthophosphate and citrate ions), 20–100 mg/L (sorbates) and 40–120 mg/L for benzoates. The detection limits for all studied ions were from 0.85 to 3.1 mg/L whereas the quantification ones were from 2.8 to 10 mg/L. The variation coefficients for five-fold analysis of all ions ranged between 0.4 and 9.1%. Obtained recoveries (from 97 to 104%) confirmed satisfactory accuracy of the proposed cITP-cITP method for the determination of tested food additives.