Determination of cations in beverages - Food and Beverage - Beverage

The method enables fast determination of inorganic cations (sodium, potassium, calcium, and magnesium) in the samples of juices, beer, wines, brandies, brandy alcohols, and raw materials by capillary electrophoresis. 

The method for evaluation of cations concentration is based on differential migration and separation of cations in electric field due to the difference in their electrophoretic mobility. Identification and quantitative determination of the analyzed cations is performed by indirect detection measuring UV absorption at 254 nm (for “CAPEL® -103RT/104T” systems) or 267 nm (for “CAPEL® -105/105M” systems) wavelength. 

The determination is not hindered by the presence of anions of ammonia, lithium, strontuim, barium, manganese, ferrum (II) in the quantities that are typical for the analyzed drinks.