Determination of NaFeEDTA in Iron Fortified Soy Sauce by Micellar Liquid Chromatography
To establish a method for the determination of NaFeEDTA by micellar liquid chromatography.after a simple dilution and centrifugation,the supernatant was passed over 0.22 μm filter membrane,The samples were injected into a UPLC directly with the Waters AccQ·Tag Ultra(2.1×100 mm,1.7 μm).The micellar mobile phase was 0.010 mol/L CTAB(Contain 5％acetonitrile and 0.020 mol/L potassium dihydrogen phosphate).The flow rate was 0.30 mL/min and the detection wavelength was 254 nm.The column temperature was 30 ℃.The method within the 0.50-35.0 mg/L has a good linear relationship(r≥ 0.999),which the detection limit is 50 mg/kg,The results showed that the mean spiked recoveries of cereals at 3 spiked levels(5.0,10.0 and 20.0 mg/kg)ranged from 88.0％to 99.0％,An iron-fortified soy sauce sample was analyzed for 6 times,and the relative standard deviation(SRSD)of peak areas of NaFeEDTA was 3.3％.This method had simple operation and good repeatability.the method could be applied in the determination of NaFeEDTA in Iron-fortified soy sauce.
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