The Experts below are selected from a list of 312 Experts worldwide ranked by ideXlab platform
Dan Wang - One of the best experts on this subject based on the ideXlab platform.
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Determination of iodate in Table Salt by transient isotachophoresis–capillary zone electrophoresis
Food Chemistry, 2009Co-Authors: Tianlin Wang, Shuzhen Zhao, Chanhong Shen, Jing Tang, Dan WangAbstract:Abstract A transient isotachophoresis–capillary zone electrophoresis (tITP–CZE) method was first time developed for determining iodate in Table Salt. Sensitivity enhancement was accomplished by coupling on-capillary tITP with CZE. The interference of sample matrix was overcome by using electrophoretic buffer containing high concentration of sodium chloride. The optimal terminating electrolyte for tITP was 1500 mmol/L phosphate and the separation buffer of capillary zone electrophoresis was 10 g/L sodium chloride (pH 8.0) containing 20 mmol/L cetyltrimethylammonium chloride (CTAC). Calibration graphs based on peak height and peak area showed good linearity. Use of chromate as the internal standard significantly improved the precision of the quantitative results. The wavelength of UV detection for iodate was set at 218 nm with the detection limits of 3.5 μg/L for iodate. The quantitative results of iodate in Table Salt measured by the tITP–CZE method were compared with those measured by the redox titration and there was no significant difference between the two means. The method developed was sensitive, fast and simple.
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determination of iodate in Table Salt by transient isotachophoresis capillary zone electrophoresis
Food Chemistry, 2009Co-Authors: Tianlin Wang, Shuzhen Zhao, Chanhong Shen, Jing Tang, Dan WangAbstract:Abstract A transient isotachophoresis–capillary zone electrophoresis (tITP–CZE) method was first time developed for determining iodate in Table Salt. Sensitivity enhancement was accomplished by coupling on-capillary tITP with CZE. The interference of sample matrix was overcome by using electrophoretic buffer containing high concentration of sodium chloride. The optimal terminating electrolyte for tITP was 1500 mmol/L phosphate and the separation buffer of capillary zone electrophoresis was 10 g/L sodium chloride (pH 8.0) containing 20 mmol/L cetyltrimethylammonium chloride (CTAC). Calibration graphs based on peak height and peak area showed good linearity. Use of chromate as the internal standard significantly improved the precision of the quantitative results. The wavelength of UV detection for iodate was set at 218 nm with the detection limits of 3.5 μg/L for iodate. The quantitative results of iodate in Table Salt measured by the tITP–CZE method were compared with those measured by the redox titration and there was no significant difference between the two means. The method developed was sensitive, fast and simple.
Tianlin Wang - One of the best experts on this subject based on the ideXlab platform.
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Determination of iodate in Table Salt by transient isotachophoresis–capillary zone electrophoresis
Food Chemistry, 2009Co-Authors: Tianlin Wang, Shuzhen Zhao, Chanhong Shen, Jing Tang, Dan WangAbstract:Abstract A transient isotachophoresis–capillary zone electrophoresis (tITP–CZE) method was first time developed for determining iodate in Table Salt. Sensitivity enhancement was accomplished by coupling on-capillary tITP with CZE. The interference of sample matrix was overcome by using electrophoretic buffer containing high concentration of sodium chloride. The optimal terminating electrolyte for tITP was 1500 mmol/L phosphate and the separation buffer of capillary zone electrophoresis was 10 g/L sodium chloride (pH 8.0) containing 20 mmol/L cetyltrimethylammonium chloride (CTAC). Calibration graphs based on peak height and peak area showed good linearity. Use of chromate as the internal standard significantly improved the precision of the quantitative results. The wavelength of UV detection for iodate was set at 218 nm with the detection limits of 3.5 μg/L for iodate. The quantitative results of iodate in Table Salt measured by the tITP–CZE method were compared with those measured by the redox titration and there was no significant difference between the two means. The method developed was sensitive, fast and simple.
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determination of iodate in Table Salt by transient isotachophoresis capillary zone electrophoresis
Food Chemistry, 2009Co-Authors: Tianlin Wang, Shuzhen Zhao, Chanhong Shen, Jing Tang, Dan WangAbstract:Abstract A transient isotachophoresis–capillary zone electrophoresis (tITP–CZE) method was first time developed for determining iodate in Table Salt. Sensitivity enhancement was accomplished by coupling on-capillary tITP with CZE. The interference of sample matrix was overcome by using electrophoretic buffer containing high concentration of sodium chloride. The optimal terminating electrolyte for tITP was 1500 mmol/L phosphate and the separation buffer of capillary zone electrophoresis was 10 g/L sodium chloride (pH 8.0) containing 20 mmol/L cetyltrimethylammonium chloride (CTAC). Calibration graphs based on peak height and peak area showed good linearity. Use of chromate as the internal standard significantly improved the precision of the quantitative results. The wavelength of UV detection for iodate was set at 218 nm with the detection limits of 3.5 μg/L for iodate. The quantitative results of iodate in Table Salt measured by the tITP–CZE method were compared with those measured by the redox titration and there was no significant difference between the two means. The method developed was sensitive, fast and simple.
Ho-sang Shin - One of the best experts on this subject based on the ideXlab platform.
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ultra trace determination of bromate in mineral water and Table Salt by liquid chromatography tandem mass spectrometry
Talanta, 2012Co-Authors: Hyun-ji Kim, Ho-sang ShinAbstract:Abstract A liquid chromatography–tandem mass spectrometry method (LC–MS/MS) was developed in order to determine the bromate in mineral water and Table Salt. The following optimum conditions for the LC–MS/MS detection were established: derivatization reagent (300 mg/L of 2,6-dimethylaniline), acidity (0.2 M HCl), reaction temperature (30 °C) and heating time (20 min). The formed derivative was directly injected in the LC system without extraction or purification procedures. In the established conditions, the method was used to detect bromate in mineral water and Table Salt. The limit of detection and limit of quantification of bromate in mineral water were 0.02 μg/L and 0.07 μg/L, respectively, and those of Table Salt were 0.07 μg/kg and 0.23 μg/kg, respectively. The 17 common ions did not interfere even when present in 1,000-fold excess over the bromated ion of 10.0 μg/L. The accuracy was in a range of 92–104% and the assay precision was less than 9% in the Table Salt. The method was successfully applied to determine bromate in mineral water and Table Salt.
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Ultra trace determination of bromate in mineral water and Table Salt by liquid chromatography–tandem mass spectrometry
Talanta, 2012Co-Authors: Hyun-ji Kim, Ho-sang ShinAbstract:Abstract A liquid chromatography–tandem mass spectrometry method (LC–MS/MS) was developed in order to determine the bromate in mineral water and Table Salt. The following optimum conditions for the LC–MS/MS detection were established: derivatization reagent (300 mg/L of 2,6-dimethylaniline), acidity (0.2 M HCl), reaction temperature (30 °C) and heating time (20 min). The formed derivative was directly injected in the LC system without extraction or purification procedures. In the established conditions, the method was used to detect bromate in mineral water and Table Salt. The limit of detection and limit of quantification of bromate in mineral water were 0.02 μg/L and 0.07 μg/L, respectively, and those of Table Salt were 0.07 μg/kg and 0.23 μg/kg, respectively. The 17 common ions did not interfere even when present in 1,000-fold excess over the bromated ion of 10.0 μg/L. The accuracy was in a range of 92–104% and the assay precision was less than 9% in the Table Salt. The method was successfully applied to determine bromate in mineral water and Table Salt.
Jing Tang - One of the best experts on this subject based on the ideXlab platform.
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Determination of iodate in Table Salt by transient isotachophoresis–capillary zone electrophoresis
Food Chemistry, 2009Co-Authors: Tianlin Wang, Shuzhen Zhao, Chanhong Shen, Jing Tang, Dan WangAbstract:Abstract A transient isotachophoresis–capillary zone electrophoresis (tITP–CZE) method was first time developed for determining iodate in Table Salt. Sensitivity enhancement was accomplished by coupling on-capillary tITP with CZE. The interference of sample matrix was overcome by using electrophoretic buffer containing high concentration of sodium chloride. The optimal terminating electrolyte for tITP was 1500 mmol/L phosphate and the separation buffer of capillary zone electrophoresis was 10 g/L sodium chloride (pH 8.0) containing 20 mmol/L cetyltrimethylammonium chloride (CTAC). Calibration graphs based on peak height and peak area showed good linearity. Use of chromate as the internal standard significantly improved the precision of the quantitative results. The wavelength of UV detection for iodate was set at 218 nm with the detection limits of 3.5 μg/L for iodate. The quantitative results of iodate in Table Salt measured by the tITP–CZE method were compared with those measured by the redox titration and there was no significant difference between the two means. The method developed was sensitive, fast and simple.
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determination of iodate in Table Salt by transient isotachophoresis capillary zone electrophoresis
Food Chemistry, 2009Co-Authors: Tianlin Wang, Shuzhen Zhao, Chanhong Shen, Jing Tang, Dan WangAbstract:Abstract A transient isotachophoresis–capillary zone electrophoresis (tITP–CZE) method was first time developed for determining iodate in Table Salt. Sensitivity enhancement was accomplished by coupling on-capillary tITP with CZE. The interference of sample matrix was overcome by using electrophoretic buffer containing high concentration of sodium chloride. The optimal terminating electrolyte for tITP was 1500 mmol/L phosphate and the separation buffer of capillary zone electrophoresis was 10 g/L sodium chloride (pH 8.0) containing 20 mmol/L cetyltrimethylammonium chloride (CTAC). Calibration graphs based on peak height and peak area showed good linearity. Use of chromate as the internal standard significantly improved the precision of the quantitative results. The wavelength of UV detection for iodate was set at 218 nm with the detection limits of 3.5 μg/L for iodate. The quantitative results of iodate in Table Salt measured by the tITP–CZE method were compared with those measured by the redox titration and there was no significant difference between the two means. The method developed was sensitive, fast and simple.
Shuzhen Zhao - One of the best experts on this subject based on the ideXlab platform.
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Determination of iodate in Table Salt by transient isotachophoresis–capillary zone electrophoresis
Food Chemistry, 2009Co-Authors: Tianlin Wang, Shuzhen Zhao, Chanhong Shen, Jing Tang, Dan WangAbstract:Abstract A transient isotachophoresis–capillary zone electrophoresis (tITP–CZE) method was first time developed for determining iodate in Table Salt. Sensitivity enhancement was accomplished by coupling on-capillary tITP with CZE. The interference of sample matrix was overcome by using electrophoretic buffer containing high concentration of sodium chloride. The optimal terminating electrolyte for tITP was 1500 mmol/L phosphate and the separation buffer of capillary zone electrophoresis was 10 g/L sodium chloride (pH 8.0) containing 20 mmol/L cetyltrimethylammonium chloride (CTAC). Calibration graphs based on peak height and peak area showed good linearity. Use of chromate as the internal standard significantly improved the precision of the quantitative results. The wavelength of UV detection for iodate was set at 218 nm with the detection limits of 3.5 μg/L for iodate. The quantitative results of iodate in Table Salt measured by the tITP–CZE method were compared with those measured by the redox titration and there was no significant difference between the two means. The method developed was sensitive, fast and simple.
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determination of iodate in Table Salt by transient isotachophoresis capillary zone electrophoresis
Food Chemistry, 2009Co-Authors: Tianlin Wang, Shuzhen Zhao, Chanhong Shen, Jing Tang, Dan WangAbstract:Abstract A transient isotachophoresis–capillary zone electrophoresis (tITP–CZE) method was first time developed for determining iodate in Table Salt. Sensitivity enhancement was accomplished by coupling on-capillary tITP with CZE. The interference of sample matrix was overcome by using electrophoretic buffer containing high concentration of sodium chloride. The optimal terminating electrolyte for tITP was 1500 mmol/L phosphate and the separation buffer of capillary zone electrophoresis was 10 g/L sodium chloride (pH 8.0) containing 20 mmol/L cetyltrimethylammonium chloride (CTAC). Calibration graphs based on peak height and peak area showed good linearity. Use of chromate as the internal standard significantly improved the precision of the quantitative results. The wavelength of UV detection for iodate was set at 218 nm with the detection limits of 3.5 μg/L for iodate. The quantitative results of iodate in Table Salt measured by the tITP–CZE method were compared with those measured by the redox titration and there was no significant difference between the two means. The method developed was sensitive, fast and simple.
