Determinación de cafeína, ácido ascórbico, conservantes (ácido benzoico, ácido sórbico y sus sales) y edulcorantes artificiales (acesulfamo K, sacarina) en bebidas suaves y fuertes

INTRODUCTION

The method is used for measuring the concentrations of caffeine, ascorbic acid, preservatives (sorbic and benzoic acids and their salts) and sweeteners (acesulfame К , saccharin and its salts) in soft and alcoholic drinks.

MEASURING METHOD

The micellar electrokinetic chromatography (MEKC) allows separation of neutral and ionic forms of analyzed components. The components are detected by intrinsic absorption at a wavelength of 254 nm.