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KMID : 0881720180330060466
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Journal of Food Hygiene and Safety
2018 Volume.33 No. 6 p.466 ~ p.473
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Analytical Method for Sodium Polyacrylate in Processed Food Products by Using Size-exclusion Chromatography
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Jeong Eun-Jeong
Choi Yoo-Jeong
Lee Gun-Young
Yun Sang-Soon
Lim Ho-Soo
Kim Mee-Kyung
Kim Yong-Suk
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Abstract
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An analytical method of sodium polyacrylate in processed food products was developed and monitored by using size-exclusion chromatography. GF-7M HQ column and UV/VIS detector were selected based on the peak shape and linearity. Flow rate, column oven temperature, and mobile phase were selected as 0.6 mL/min, 45℃, and 50 mM sodium phosphate buffer of pH 9.0, respectively. Samples for analysis of sodium polyacrylate were extracted with 50 mM sodium phosphate buffer of pH 7.0 for 3 hr at 20℃ and 150 rpm. Analytical method validation revealed proper selectivity and the calibration curve was selected in the range of 50∼500 mg/L, and the correlation coefficient of the calibration curve was more than 0.9985. Limit of detection of sodium polyacrylate was 10.95 mg/kg and the limit of quantification was 33.19 mg/kg. Accuracy and coefficient of variation for sodium polyacrylate analysis was 99.6∼127.6%, 3.0∼8.3% for intra-day and 94.3∼121.9%, 1.3∼2.6% for inter-day, respectively. Sodium polyacrylate was detected in 40 samples among monitored 125 processed food products. Detected contents were less than 0.2%, limited by the Food Additives Code. Results suggest the established size-exclusion chromatography method could be used to analyze the sodium polyacrylate in processed food products.
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KEYWORD
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Sodium polyacylate, Size-exclusion chromatography, Food additives, Analytical method, Method validation
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