Abstract:

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.

Key words: flavourings, high performance liquid chromatography (HPLC), saccharin sodium, solid phase extraction (SPE), synthetic colours