Abstract
A high speed liquid chromatographic method was established for the simultaneous quantitative determination of saccharin, benzoic acid, and ethyl (PHBA-Et), iso-propyl (PHBA-isoPr), n-propyl (PHBA-Pr), iso-butyl (PHBA-isoBu) and n-butyl (PHBA-Bu) p-hydroxybenzoate esters in soy sauce. Samples were simply extracted with ether and filtered through a 1.0μm filter prior to injection. Saccharin, benzoic acid and PHBA esters were separated within 37min on a 30cm reverse phase column, “μ-Bondapak C18, ” with 0.03M sodium acetate-acetic acid-methanol as the eluent. The ultraviolet adsorption detector was set at 254nm.Average recoveries of saccharin, benzoic acid, PHBA-Et, PHBA-isoPr, PHBA-Pr, PHBA-isoBu and PHBA-Bu from soy sauce were 97.0, 98.5, 98.5, 98.5, 98.0, 99.5 and 99.0%, respectively.
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