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