Determination of four additives in cakes by large volume gradient ion chromatography

Abstract

This paper aims to establish a detection method for simultaneous determining four additives in flour products: one simultaneously determines the acesulfame, sodium cyclamate, bromate, and calcium propionate through the selection of ion chromatography pump flow rate, injection volume, eluent concentration, optimization of sample pretreatment and the influence of interfering ions. When using the pump flow rate of 0.8 ml/min, 200 µL large volume injection, 0-14 min, 14-25 min eluent concentration 30 mmol/L gradient elution, 25-26 min eluent concentration 6 mmol/L, flour product is pulverized after addition of water vortex ultrasonic extraction, the supernatant by C18 solid phase extraction (SPE) columns and silver filter, 0.22μm water phase porous membrane testing on the machine, the detection limits of the four kinds of targets are 0.16 μg/ml, 0.19 μg/ml, 0.24 μg/ml, and 0.38 μg/ml, respectively; The standard deviations of retention time and peak area are calcium propionate, respectively 0.13~0.42%, 2.14~4.25% ; bromate 0.20~0.67%, 1.33~4.52% ; sodium cyclamate 0.14~0.53%, 3.57~5.62% ; acesulfame potassium 0.64~0.93%, 0.42~5.81%. This method uses water as the sole extraction solvent and can detect four additives in flour products in a single test. And the pretreatment process is also very simple. When it is applied to other food tests, some compounds may cause interference, which can be assisted by other testing methods.

Keywords

• ion chromatography
• large volume
• gradient elution
• acesulfame potassium
• sodium cyclamate
• bromate
• calcium propionate