Determination of Food Additives in Pastry by Variable Wavelength High Performance Liquid Chromatography
This study aims to establish a rapid detection method for five food additives in pastries using variable wavelength high-performance liquid chromatography.The final separation condition was determined to be the Bonna-Agela's Venusil XBP Preservatives column(4.6 mm×250 mm,5 μm),The mobile phase consists of methanol and 20 mmol·L-1 ammonium dihydrogen phosphate(pH value adjusted to 5.5)for gradient elution.The DAD ultraviolet detector(190～400 nm)is used for wavelength monitoring,and the external standard method is used for quantitative analysis.The result showed that recovery rate range of five food additives is 95.44%～96.96%,the precision range is 0.10%～0.20%.
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