Comparison between HPLC and HPIC for Determination of Acesulfame Potassium in Food
Test Results, using High Performance Liquid Chromatographic methods (HPLC) and High Performance Ion Chromatographic methods (HPIC) were compared for determination of acesulfame potassium in beverages, candy, desserts, baked goods, and chewing gum. The ready-for-analysis solution was separated and determined by HPLC on Bondclone 10 C18 Column with 0.02 M potassium dihydrogen phosphate : acetonitrile (98 : 2,v/v) as mobile phase and detected by UV at 228 nm, and by HPIC on Dionex AG5 guard column and AS5 anion separation column with 0.5 mM sodium carbonate as eluent, 12 mM sulfuric acid as regenerant, detected by conductivity. The results are shown below : 1. The average recoveries of acesulfame K from samples spiked at 200, 500 and 1000 ug/g determined by HPLC and HPIC were 98.5% and 98.4%, respectively. There were 3. significant differences (α=0.05) between the recoveries of acesulfame K by HPLC and HPIC. 2. The detection limits of acesulfame K by HPLC and HPIC were 0.1～1.0ug/g and 5.0 ug/g, respectively. 3. Among the 50 samples collected from supermarkets in Taipei from Oct. 1991 to Jun. 1992, no acesulfame K was detected.
Wu, Pai-Wen; Cheng, Chieu-Chen; and Chou, Shin-Shou
"Comparison between HPLC and HPIC for Determination of Acesulfame Potassium in Food,"
Journal of Food and Drug Analysis: Vol. 1
, Article 8.
Available at: https://doi.org/10.38212/2224-6614.3075