1 Scope
This standard specifies the method for determining sucralose in foods.
This standard is applicable to the determination of sucralose in foods.
Detection limit in this standard: the detection limit is 0.004g/kg and quantification limit is 0.014g/kg when the sampling quantity is 5.00g, the volume is scaled to 5.00mL and the injection volume is 20μL. Linear range in this standard: 0.100mg/mL ~ 0.800mg/mL.
2 Theory
Sucralose is water-soluble and is easy to dissolve in water and methanol. After the specimen is treated with 75% methanol aqueous solution to separate protein and extract with n-hexane to remove fat, the aqueous phase is evaporated to dryness in water bath, scaled to volume with deionized water and subjected to separation by C18 reversed-phase chromatographic column of high performance liquid chromatography (HPLC); the sucralose is then detected by evaporative light-scattering detector and subjected to qualitative and quantitative analysis by retention time and peak area.
3 Reagents and Materials
3.1 Methanol (CH3OH, Grade AR).
3.2 Acetonitrile (CH3CN, Grade HPLC).
3.3 n-hexane (C6H14, Grade AR).
3.4 Distilled water (0.5mS/m).
3.5 Neutral alumina solid-phase extraction column (2g).
3.6 Sucralose standard: purity ≥99.0%.
3.7 Sucralose stock solution (1.00mg/mL): weigh 0.1g (to the nearest of 0.000 1g) of sucralose standard, dissolve it and scale the volume to 100mL with water, and then mix well (the solution may be preserved for 5d in 4℃ refrigerator).
Foreword i
1 Scope
2 Theory
3 Reagents and Materials
4 Apparatuses
5 Analysis Procedures
6 Result Calculation
7 Precision
8 Chromatogram
