誘導体化法を用いたHPLCによる食品中のスクラロースの分析

概要

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A rapid and sensitive method has been developed for determining of sucralose in various foods by high performance liquid chromatography (HPLC) using derivatization. Sucralose in foods were extracted with water in ultrasonic bath, and the extract was loaded onto a strata-X-C, reverse-phase and cation-exchange cartridge. The HPLC separation was performed on a InertSustain C18 column (5 μm, 4.6 mm i.d. x 150 mm) using acetonitrile-H_2O (4:1) as a mobile phase. The injection volume, flow rate and column temperature were 20 μL, 1.0 mL/min and 40℃, respectively. A UV absorbance detector was set to 230 nm. The recoveries of sucralose from foods added at the level 0.2 g/kg and 0.05 g/kg were 75.2-95.6% and 71.6-92.9%, respectively. The recoveries from foods except chewing gum added at the level 0.008 g/kg were 89.0-98.0% and 19.2% in chewing gum. The determination limit was 0.004 g/kg in foods except chewing gum and 0.025 g/kg in chewing gum. Nine commercial foods indicated the using of sucralose were determined by the proposed method. Sucralose was detected in all foods in the range of 0.01-1.26 g/kg. The correlation between the proposed method and the dialysis method was high (correlation coefficient 0.999).
2012-04-23