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《Food Science》 2011-04
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Simultaneous Determination of 14 Phthalate Esters in Chili Sauce by GPC-HPLC

ZHANG Hui-jun,ZHANG Jing-xuan,LI Hui,ZHANG Yan (Key Laboratory of Food Safety of Hebei,Hebei Institute of Food Quality Supervision Inspection and Research,Shijiazhuang 050051,China)  
A GPC-HPLC-DAD method was established for the simultaneous determination of 14 kinds of phthalate esters (PAEs) in chili sauce. Samples were extracted with petroleum ether in an ultrasonic field,followed by clean-up by gel permeation chromatography and concentration by nitrogen gas blowing. The chromatographic separation was achieved on Waters-C18 column (250 mm × 4.6 mm,5μm) using an acetonitrile-water mobile phase. A HPLC system coupled with a diode array detector (DAD) was used to analyze the analytes. The developed analytical method exhibited a linear correlation coefficient of more than 0.998 and detection limits ranging from 0.25 to 2.0 mg/kg. Spike recovery rates between 85.7% and 100.8% were obtained,with relative standard deviations (RSD) of 0.37%-4.57%. Therefore,this method is a sensitive,rapid high throughout method and has good suitability to be used to analysis 14 kinds of PAEs in chili sauce.
【Fund】: 河北省科技支撑计划项目(09227114D;09227134D)
【CateGory Index】: TS255.7
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