This study established a method based on QuEChERS extraction and HPLC to determine sucralose in soy sauce and sauce products. The samples were extracted with acetonitrile by improved QuEChERS method, followed by C18 column separation using acetonitrile and water as the mobile phase. The samples were detected by HPLC coupled with an evaporative light-scattering detector. A good linearity was obtained in the range of 20-1 500 μg/mL sucralose with correlation coefficients (r2) greater than 0.99. Moreover, the mean recovery rate was 83.2%-95.4%, the RSD was 4.1%-6.3%, the limits of detection (LOD) and quantitation (LOQ) were 1 mg/kg and 3 mg/kg, respectively. This method was simple, rapid, accurate and reliable, therefore, it is suitable for rapid determination of sucralose in soy sauce and sauce products.
SONG Jia
,
LI Jinqing
,
LI Cong
,
ZHOU Yong
,
HUANG Cuili
,
QI Yan
. Determination of sucralose in soy sauce and sauce products using QuEChERS extraction and high-performance liquid chromatography[J]. Food and Fermentation Industries, 2019
, 45(14)
: 229
-232
.
DOI: 10.13995/j.cnki.11-1802/ts.019979
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