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DEVELOPMENT AND VALIDATION OF HPLC-DAD METHOD FOR SIMULTANEOUS DETERMINATION OF SEVEN ADDITIVES IN FOODS
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Abstract
Background: Preservatives and sweeteners are commonly used in the food technology industry. However, if additives are used improperly, they can cause harmful health effects such as birth defects, risk of developing cancer, causing intestinal toxicity, promoting weight gain and type 2 diabetes. Objectives: 1. Develop and validate a process for quantifying additives: preservatives (sodium benzoate
potassium sorbate) and sweeteners (acesulfame K, aspartame, saccharin, alitam, neotam) using the method HPLC – PDA. 2. Apply the process to analyze additives in food samples. Subjects and methods: Groups of preservatives (sodium benzoate, potassium sorbate) and sweeteners (acesulfame K, aspartame, saccharin, alitam, neotam) in samples of cakes and pork rolls on the market were quantified simultaneously by using HPLC-PDA method. Results: Chromatography conditions: Kromasil C18 column (150mm× 4.6mm; 5µm); mobile phase: Methanol: 0.02M NaH2PO4 buffer (pH 3.5) according to gradient program, analysis wavelength 220 nm, flow rate: 1 mL/min, column temperature 30oC, injection volume:
20 μL. The procedure was validated with method recoveries of 80–110% and RSDs in the range of 0.12–5.46%, LOD and LOQ values of 0.8–10 µg/mL and 2.6 -34 µg/mL, respectively. Conclusion: Developed a process to simultaneously quantify 7 additives in food. The method has been successfully quantitatively applied on 23 cake samples and 18 pork sausage samples on the market.
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Keywords
HPLC-PDA, preservative, sweetener
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