Citation: ZHAO Fei, GAO Guanghui, NA Haiqiu, MA Dianjun, WANG Xiaoli. Simultaneous determination of saccharin sodium and synthetic colours in flavourings by solid phase extraction and high performance liquid chromatography[J]. Chinese Journal of Chromatography, ;2013, 31(5): 490-493. doi: 10.3724/SP.J.1123.2012.12012 shu

Simultaneous determination of saccharin sodium and synthetic colours in flavourings by solid phase extraction and high performance liquid chromatography

1.
Liaoning Institute for Food and Drug Control, Shenyang 110023, China

Corresponding author: GAO Guanghui,
Received Date: 5 December 2012
Available Online: 25 January 2013

A method for the simultaneous determination of saccharin sodium and synthetic colours in flavourings by solid phase extraction (SPE) and high performance liquid chromatography with variable wavelengths was established. After degreased with petroleum ether, extracted, purified with SPE, and concentrated, the sample was separated on a C₁₈ column with a gradient elution of 0.02 mol/L ammonium acetate and methanol, and detected at 230, 510, 484 and 510 nm, separately. The saccharin sodium and synthetic colours were separated with this method. The recoveries were 88.6%-97.1% with the RSD<5%. The limit of detection was 0.05 mg/kg for all the analytes. The proposed method is simple, reliable and reproducible, and especially suitable for a lot of sample detections of saccharin sodium and synthetic colours in flavourings.
- solid phase extraction (SPE),
- high performance liquid chromatography (HPLC),
- saccharin sodium,
- synthetic colours,
- flavourings
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沈阳化工大学材料科学与工程学院沈阳 110142