Studies on the analysis of food additives by high-performance liquid chromatography. V. Simultaneous determination of preservatives and saccharin in foods by ion-pair chromatography.
A high-performance liquid chromatographic method for the simultaneous determination of sorbic acid, benzoic acid, p-hydroxybenzoic acid and its methyl, ethyl, isopropyl, n-propyl, isobutyl, n-butyl esters and saccharin in foodstuffs is described. For good separations of these compounds, acetonitrile-water-0.2 M phosphate buffer pH 3.6 (7:12:1) containing 2 mM cetyltrimethylammonium bromide as an ion-pair reagent and a Nucleosil 5C18 column are required. A steam distillation method and a Sep-Pak C18 cartridge method for the sample preparation are compared. The recoveries from a coffee drink were generally better than 93.8% and the relative standard deviations were 0.85-2.15% for the Sep-Pak C18 cartridge method.
D001628:Beverages / Q000032:analysis; D002852:Chromatography, Ion Exchange; D003069:Coffee / Q000032:analysis; D005503:Food Additives / Q000032:analysis*; D005519:Food Preservation; D006863:Hydrogen-Ion Concentration; D012439:Saccharin / Q000032:analysis*
D003069:Coffee; D005503:Food Additives; D012439:Saccharin