Determination of Nine Food Additives in Condiment by High Performance Liquid Chromatography

Abstract:

The HPLC method has been developed for the determination of nine food additives (acesulfame-potassium, benzoic acid, sodium saccharin, sorbic acid, dehydroacetic acid, aspartame, methylparaben, ethylparaben, propylparaben) in condiments. Samples were precipitated , tested by the reverse-phase high performance liquid chromatography instrument with photodiode array detector . All the compounds exhibited good linear relationship with the correlation coefficient from 0.9991 to 0.9998. The recoveries were range from 87.1% to 108.5 % with the RSD values from 1.61 % to 5.13 % at the spiked levels from 5 mg/kg to 250 mg/kg. The detection limits of the method were from 0.3 mg/kg to 2.0 mg/kg. It is a convenient, accurate and effective method to determine these additives in condiment.

• Periodical: Applied Mechanics and Materials (Volume 140)
• Pages: 302-308
• DOI: https://doi.org/10.4028/www.scientific.net/AMM.140.302
• Online since: November 2011
• Authors: Zhong Ling Wu, Zhong Qiang He, Mao Zhang Guo
• Keywords: Condiment, Food Additive, High Performance Liquid Chromatography (HPLC), Simultaneous Determination

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