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Determination of Anionic Surfactants in Dishwashing Detergents by High-performance Liquid Chromatography KCI 등재

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산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
초록

In this study, we developed and validated microanalysis methods for the determination of linear alkylbenzenesulfonate (LAS), sodium lauryl sulfate (SLS), and alpha olefin sulfonate (AOS). The conditions for the analysis of the surfactants using HPLC with FLD, RID, and ELSD detectors were investigated. The methods were validated by determining the linearity, limits of detection (LODs), limits of quantification (LOQs), recovery, precision, and accuracy. LAS analysis by FLD revealed calibration curves that were linear in the range of 10-200 mg/L for an LAS mixture. The calibration curves for C10-C13 had correlation coefficients of 0.995, 0.997, 0.996, and 0.997, respectively. SLS analysis using RID generated a linear calibration curve in the range of 10-300 mg/L. The calibration curve for SLS C12 had a correlation coefficient of 0.9994. AOS analysis using ELSD resulted in a correlation coefficient of 0.9940. For LAS, the LODs and LOQs were 0.09-0.56 and 0.30-1.87 mg/L, respectively. For SLS C12, the LOD and LOQ were 0.07 and 2.33 mg/L, respectively. For AOS C14, the LOD and LOQ were 16.55 and 21.83 mg/L, respectively. The recoveries were 97.17-98.84% for LAS C10-C14, 97.94% for SLS C12, and 96.11% for AOS C14. The established methods provide acceptable precision and accuracy. Our methods could be useful for the detection of anionic surfactants in dishwashing detergents.

목차
Introduction
 Material and Method
  Analytical instruments
  Samples and reagents
  Linearity
  Limits of detection (LODs) and limits of quantification(LOQs)
  Recovery
  Precision and accuracy
  Measurement of surfactants in detergents
  Statistical analysis
 Results and Discussion
  Linearity of the calibration curves
  Limit of detection (LOD) and limit of quantification(LOQ)
  Recovery
  Precision and accuracy
  Measurement of surfactants in detergents
 Conclusion
 References
저자
  • Jung-Min Park(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Ha-Jung Kim(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Jung-Hoon Lee(Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Jin-Man Kim(Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Corresponding author