Simultaneous determination of three sulfanilamide artificial sweeteners in foodstuffs by capillary electrophoresis coupled with contactless conductivity detection based on porous aromatic frameworks enhanced solid phase extraction

Abstract

In this paper, a simple and easy method of solid phase extraction (SPE) followed by capillary electrophoresis (CE) with capacitively coupled contactless conductivity detection (C4D) is evaluated as a novel approach for the simultaneous determination of acesulfame-K (ACE), sodium saccharin (SAC), and sodium cyclamate (CYC) in foodstuffs without derivatization. To reduce the complex matrix interference resulting from the constituents of samples and enriched targets, porous aromatic frameworks (PAFs) enhanced SPE, a suitable sample pretreatment procedure, was introduced. Several factors affecting extraction efficiency and electrophoretic separation were investigated. Additionally, the interaction mechanisms between the host (PAF-6) and guests (ACE, SAC, and CYC) were studied. Under the optimum conditions, three sulfanilamide artificial sweeteners were baseline separated within 8 min, exhibiting a linear calibration over two orders of magnitude (R2 > 0.995). The limits of detection (LOD) and quantification (LOQ) were considered better than those usually obtained by CE with ultraviolet and C4D detection. The proposed SPE–CE–C4D method has been successfully applied to analyse beverage samples and candied fruits with recoveries in the range of 78.89%–92.00%.