Separation and Quantification of Preservatives Using Ion Pair HPLC and CZE:: An Extended Investigation of Separation Mechanisms

• Mary Boyce ^[1] ; Evadne Spickett ^[1]
  1. [1] Edith Cowan University

     Edith Cowan University

     Australia

     
• Localización: Journal of chemical education, ISSN 0021-9584, Vol. 77, Nº 6 (June), 2000, págs. 740-740
• Idioma: inglés
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• Resumen

  • This paper describes the separation of preservatives in food and cosmetic creams by reversed-phase high-performance liquid chromatography (HPLC), ion pair HPLC, and capillary zone electrophoresis (CZE). The experiments described here are designed to promote understanding of the separation mechanisms involved and give students an opportunity to compare and evaluate the different techniques.