[Determination of sodium iron (III) ethylenediaminetetraacetate in iron-fortified soy sauce by reversed-phase ion-pair high performance liquid chromatography].
A novel reversed-phase ion-pair high performance liquid chromatographic method was developed for separation and determination of sodium iron (III) ethylenediaminetetraacetate (NaFeEDTA) in iron-fortified soy sauce. Sample treatment and chromatographic conditions were investigated. After precipitation by methanol, the sample was separated on a Zorbax C8 column (150 mm x 4.6 mm i. d., 5 microm). The mobile phase was 12.5% (v/v) methanol solution containing 0.13% (v/v) tetrabutyl ammonium hydroxide and 0.052% (v/v) formic acid ( pH 3.5). NaFeEDTA was detected at 254 nm. The separation was achieved within 30 min with a flow rate of 1.00 mL/min. An iron-fortified soy sauce sample containing 2.00 g/L NaFeEDTA was analyzed for 6 times, and the relative standard deviation (RSD) of peak areas of NaFeEDTA was 0. 89%. The recoveries of NaFeEDTA ranged from 94.15% to 101.5% with the spiked amounts of 0.50 - 4.00 g/L. The detection limit of NaFeEDTA standard solution was 0.03 mg/L. This simple and rapid method with good reproducibility can be used for the determination of NaFeEDTA in iron-fortified soy sauce.
Wei
Feng
F
Institute of Nutrition and Food Safety, Chinese Center for Disease Control and Prevention, Beijing 100050, China. keania@sohu.com
Li
Wenxian
W
Huang
Jian
J
Huo
Junsheng
J
Sun
Jing
J
D018798:Anemia, Iron-Deficiency; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D004492:Edetic Acid / Q000032:analysis; D005290:Ferric Compounds / Q000032:analysis*; D005527:Food, Fortified; D007501:Iron / Q000737:chemistry*; D057230:Limit of Detection; D045730:Soy Foods / Q000032:analysis*
D005290:Ferric Compounds; D004492:Edetic Acid; D007501:Iron; C019179:Fe(III)-EDTA