Determination of 18 Additives in Beverages and Ice Cream by High Performance Liquid Chromatography
Objective:To establish an analytical method for simultaneous detection of common preservatives,sweeteners and colorants in beverages and ice cream,and expanding the scopes of the export industry standard SN/T 4457-2016 Determination of 11 kinds of synthetical pigments in sodas,ice cream and other food for export-HPLC method.Methods:The samples were classified,according to the pretreatment method,acid-base extraction,precipitation and column passing were carried out,and the extract was detected by high performance liquid chromatography.The chromatographic column was Agilent ZORBAX Eclipse Plus C18,and methanol,ammonium acetate,acetonitrile and water were used as mobile phases for gradient elution.The column temperature was set at 37 ℃,and the detection was performed by diode array detector(DAD)with variable wavelength.Results:The linear relationship of 18 additives were good in the range of 0.2-50.0 μg/mL,the correlation coefficients were all above 0.9999,the limit of detection ranged from 0.2 mg/kg to 0.4 mg/kg,and the limit of quantitative ranged from 0.6 mg/kg to 1.2 mg/kg.The recovery rates were 81％-110％,and the relative standard deviations were less than 4.9％.Conclusion:This method can simultaneously detect 18 kinds of additives,including preservatives,sweeteners and colorants,with convenient operation and accurate,reliable results.
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