Study On High Performance Determination Of Food Additives

Food additives are natural or synthetic substances which add to foods and play different functional roles in foods, for example, to improve food quality, color, savory, taste, to protect against rancidity, and for processing needs. Along with the keen market competition, some food companies have abused food additives regardless of violating relevant provisions for reducing production cost. Undoubtedly, it has brought risks to food safety. Along with the mass-production of foods and food additives and large increase of routine analysis, there will be an urgent need for the analytical methods to adapt the fast and mass analysis tasks. Therefore, establishment of a new method for simultaneous determination of various food additives is very requisite. In this paper, the study on high performance determination method of commonly used food additives was developped; it mainly includes these four parts below:1. Introduction part states the defination of food additives and its classification, advantages and disadvantages, developping trends and brief status of food additives in China; Then, introduces selecting princples of food additives, toxicological assessment, toxicological gist, using standards and quality indices, narrates the sanitation management status of food additives of FAO/WHO, America, Europe and China; Lastly, states food safety and quality inspecting, domestic research background, existing problems and the significance of this research.2. To obtain accurate, valid and optimal chromatographic conditions, Referring to relevant documents and reports, the HPLC conditions were analysed, including pH valve of mobile phase, volume ratio, detection waves and temperature. Reversed-phase high performance liquid chromatography method was developed for the simultaneous separation of 10 different food additives (benzoic acid, sorbic acid, methyl-p-hydroxybenzoate, saccharin sodium, acesulfame potassium, tartrazine, sunset yellow, ponceau 4R, amaranth and brilliant blue). 3. In view of different sample, treatment was conducted by using solid phase extraction method, and determination method was optimized for new added analyte-ethyl p-hydroxybenzoate and caffeine, then simultaneous determination of preservatives, sweetening, colorants and caffeine was carried out. This method is simple, accurate and fast (18min per sample).4. A practical, accurate, fast and reliable high performance method for qualitatively and quantitatively determination of different kinds of additives was developped. Reversed-phase high performance liquid chromatography can simultaneously determinate and separate 6 kinds of preservatives (benzoic acid, sorbic acid, methyl-p-hydroxybenzoate, ethyl-p-hydroxybenzoate, Propyl-p-hydroxybenzoate, Butyl-p-hydroxybenzoate),2 kinds of sweetening (saccharin sodium, acesulfame potassium),5kinds of colorants (tartrazine, sunset yellow, ponceau 4R, amaranth and brilliant blue) and caffeine. This method is available for high performance analysis of preservatives, sweetening and colorants in foods, and applicable for routine food quality inspection. Furthermore, this paper provides a novel method for provincial standard establishment.