Determination of total phosphorus in soya food samples by capillary isotachophoresis (cITP)

Capillary isotachophoresis (cITP) was applied for the determination of total phosphorus in soya food. The leading electrolyte was 8mM HCl adjusted with β-alanine to pH=3.55 plus 3mM bis–tris-propane and 0.2% hydroxyethylcellulose, whereas the terminating electrolyte 5mM citric acid. Obtained results...

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Bibliographic Details
Published in:Talanta (Oxford) 2004-06, Vol.63 (3), p.575-580
Main Authors: Szłyk, E., Jastrzębska, A., Brudka, B.
Format: Article
Language:English
Subjects:
Analytical chemistry
Capillary isotachophoresis
Chemistry
Chromatographic methods and physical methods associated with chromatography
Exact sciences and technology
Other chromatographic methods
Phosphorus determination
Soya food
Spectrometric and optical methods
Spectrophotometric method
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Summary:Capillary isotachophoresis (cITP) was applied for the determination of total phosphorus in soya food. The leading electrolyte was 8mM HCl adjusted with β-alanine to pH=3.55 plus 3mM bis–tris-propane and 0.2% hydroxyethylcellulose, whereas the terminating electrolyte 5mM citric acid. Obtained results were compared with the spectrophotometric method. The correlation coefficients were 0.9996 for cITP and 0.9986 for standard method indicating the satisfactory precision of the calibration curves. The separation of anions was achieved within 25min. Accuracy was determined using standard reference material (non-fat milk powder) and recovery assay based on standard additions method. Obtained results were discussed in respect to the accuracy and statistical parameters. Satisfactory values of recovery ranged between 99.22 and 99.85%, whereas R.S.D.
ISSN:0039-9140
1873-3573
DOI:10.1016/j.talanta.2003.11.038