高速液体クロマトグラフィーによる食品添加物の分析に関する研究(第3報)食品中のサッカリン, 安息香酸, ソルビン酸の定量におけるイオンペアクロマトグラフィーの応用について

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A rapid and reproducible method for the determination of saccharin (SA), benzoic acid (BA) and sorbic acid (SOA) by high-performance liquid chromatography (HPLC) was established. Ion pair partition system was used for both HPLC separation and sample clean-up. Liquid foods such as soy sauce, soft drinks and lactic acid bacteria beverages were diluted to suitable concentration with water. Hydrochloric acid (1N) and 0.005M cetyltrimethylammonium chloride were added to the dilute sample and the solution passed through SEP-PAK C_<18> cartridge. After washing the cartridge with water, the three compounds were eluted with a mixture of methanol-0.05M phosphate buffer pH 5.0 (6 : 4). The eluate was diluted with water and 0.05M tetra n-butylammonium bromide (TBA) and injected on a Li Chrosorb RP-18 column by using a mixture of methanol-0.03M phosphate buffer pH 5.0 (7 : 13) containing 0.005M TBA as a mobile phase. The effluent was monitored with a UV detector at a wavelength of 225 nm. The recoveries of SA, BA and SOA from the samples fortified with 0.05g/kg each were 98.0-101.7%, 98.2-101.0% and 94.2-101.0%, respectively. These detection limits were 0.0005g/kg each.
1983-10-31