Improved method for the analysis of alditols in confectionery products by capillary zone electrophoresis (CZE) - comparison with high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD)

Alditols, usually employed as low-calorie swweteners in chewing gum and confectionery products, were determined by a rapid and highly efficient capillary zone electrophoretic method using direct UV detection at 200 nm. With a running electrolyte containing borate, alditols are readuly converted to anionic borate complexes, allowing their selective electromigration. The influence of various separation conditions, including buffer composition, pH, voltage and temperature were investigated to select the optimum conditions. Furthermore, the CZE method was compared with t aprevious developed HPAEC method coupled to PAD in terms of repeatability, separation efficiency, linearity, sensititvity and accuracy.