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

Abstract:

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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.

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Periodical:

Edited by:

Robert Zhu

Pages:

302-308

DOI:

10.4028/www.scientific.net/AMM.140.302

Citation:

Z. L. Wu et al., "Determination of Nine Food Additives in Condiment by High Performance Liquid Chromatography", Applied Mechanics and Materials, Vol. 140, pp. 302-308, 2012

Online since:

November 2011

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Price:

$35.00

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