Detection of adulterations in processed coffee with cereals and coffee husks using capillary zone electrophoresis

The proposed method for the identification of adulteration was based on the controlled acid hydrolysis of xylan and starch present in some vegetable adulterants, followed by the analysis of the resulting xylose and glucose, which are the monosaccharides that compose, respectively, the two polysaccharides. The acid hydrolysis with HCl increases the ionic strength of the sample, which impairs the electrophoretic separation. Thus, a neutralization step based on anion exchange resin was necessary. The best separations were obtained in NaOH 80 mmol/L, CTAB 0.5 mmol/L, and methanol 30% v/v. Because of the high value of pH, monosaccharides are separated as anionic species in such running electrolyte. The LOQ for both monosaccharides was 0.2 g for 100 g of dry matter, which conforms to the tolerable limits.

Structure of polyaniline formed in different inorganic porous materials: A spectroscopic study

In this work, the electronic and structural characterization of polyaniline (PANI) formed in cavities of zeolites Y (ZY) and Mordenite (MOR) and montmorillonite (MMT) clay having Cu(II) as oxidant agent are presented. The formation of PANI and its structure is analyzed by Resonance Raman, UV-Vis-NIR, FT-IR and N K XANES techniques. In all cases the structure of PANT formed is different from the ""free"" polymer. The presence of azo bonds linked to phenazine-like rings are observed only for PANI-MMT composites, independent of the kind of oxidant agent employed in the synthesis. The presence of Cu(II) ions leads to the formation of Phenosafranine-like rings. The presence of these phenazine-like rings in the structure of confined PANT chains can also contribute to the enhancement of the thermal stability observed for all composites. (C) 2008 Elsevier Ltd. All rights reserved.