Analysis on the Determination of Preservatives and Sweeteners in Food by Reversed-Phase High Performance Liquid Chromatography

King Chess

(China Textile Testing (Fujian) Co.

Abstract: In order to understand the application of reversed-phase high performance liquid chromatography in the determination of preservatives and sweeteners in foods, this paper uses a C18 column to establish a reversed-phase high performance liquid chromatography method for the determination of preservatives and sweeteners in foods Method system

Keywords: reversed-phase high performance liquid chromatography; food; preservatives; sweeteners

The presence of preservatives and sweeteners in food has a direct impact on food quality and taste, and is also a crucial part of food safety management

1 Materials and methods

1.

Prior to assay, prepare food additive standards, mainly sodium saccharin, aspartame, sorbic acid, acesulfame and so on

Japan Shimadzu high performance liquid chromatograph with He degassing device; domestic electric centrifugal precipitant; detector with diode array; electronic analytical balance with sensitivity of 0.

1.

1.

The mobile phase solvent A is 0.

Acesulfame and sorbic acid were measured at a wavelength of 230 nm, aspartame and saccharin sodium were measured at a wavelength of 210 nm, and dehydroacetic acid was measured at a wavelength of 293 nm

1.

For liquid samples such as soy sauce, take a sample directly and dilute it with water 20 times, and adjust the pH to neutral and slightly alkaline with 50% ammonia

For soft drinks containing carbon dioxide and alcohol, 10.

For solid samples such as pickles and preserved fruits, chop them, mix them, and add 8.

For solid-liquid mixed samples such as yogurt, mix it evenly and add 100 g/L ammonium sulfate solution and two equal parts of water.

2 Results and analysis

2.

According to the aforementioned determination conditions, the pre-processed samples were determined, and the results were as follows: cola contains 12.
5 mg/kg of acesulfame; the content of saccharin sodium in the yogurt is 155.
2 mg/kg, and the content of sorbic acid is 112.
3 mg/kg.
The content of spartame was 936.
5 mg/kg, the content of acesulfame was 35.
1 mg/kg; the biscuits contained 61.
3 mg/kg of aspartame; the pickles contained 32.
6 mg/kg of acesulfame; the preserved fruit contained 32.
6 mg/kg of aspartame.
kg, the content of acesulfame K is 469.
5 mg/kg; soy sauce contains 123.
5 mg/kg of dehydroacetic acid
.
After repeating the measurement 6 times, the relative standard deviation of the measurement result is 3.
5% to 8.
5%, which is high in accuracy
.

2.
2 Linear range and correlation coefficient

Reversed-phase high performance liquid chromatography was conducted to verify the methodology.
The standard linear range of sorbic acid was 2.
0～20.
0 μg/mL to achieve the best linear relationship, the correlation coefficient was 0.
999 85, and the standard linear range of saccharin sodium was 0.
0～100.
0 μg.
/mL, the correlation coefficient is 0.
999 98, dehydroacetic acid reaches the best linear relationship when 1.
0～100.
0 μg/mL, the correlation coefficient is 0.
999 97, the standard linear range of aspartame is 0.
0～100.
0 μg/mL, the correlation coefficient It is 0.
99978; the standard linear range of Acesulfame is 2.
0～50.
0 μg/mL, and the correlation coefficient is 0.
999 45
.

2.
3 Standard recovery rate

Use an electronic balance to weigh out 5.
0 g pickles, preserved fruits, yogurt, biscuits (fried), cola, and soy sauce for 6 points each, add saccharin sodium, dehydroacetic acid, sorbic acid, acesulfame K, and aspartame standards.
They are 50.
0 μg, 150.
0 μg, 200.
0 μg, and 500 μg, respectively.
The maximum recovery rate, the corresponding addition amount, and the coefficient of variation are shown in Table 1
.
Using this method to detect preservatives such as sorbic acid, dehydroacetic acid and sweeteners such as sodium saccharin, acesulfame K, and aspartame in foods, results with better accuracy can be obtained, which can meet the requirements of large quantities of food preservatives, Sweetener testing requirements
.

3 Conclusion

Reversed-phase high performance liquid chromatography is a quantitative analysis method with high accuracy, good resolution, good precision and short time-consuming, which can meet the determination requirements of a variety of preservatives and sweeteners in food
.
In the determination of preservatives and sweeteners in foods, relevant personnel can choose reversed-phase high performance liquid chromatography with C18 column gradient elution to detect in the 200-293 nm wavelength range, which can shorten the sample detection time and increase the sample Detection efficiency
.

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