Determination of Five Kinds of Food Additives in Meat Products by Ion Chromatography

Ion chromatography was applied to simultanous determination of nitrite, nitrate, sorbic acid, and benzoic acid, acesulfame in meat products. The sample (1.000 0 g) was extracted with 10 mL of 20 mmol·L^-1 NaOH solution, and the extrate was filtrated with OnGuard Ⅱ Ag solid phase extraction column and 0.22 μm filter. The analytes were separated by using IonPac AS 19 anion-exchange analytical column and IonPac AG 19 guard column, with KOH solution for gradient elution, and detected with a conductivity detector.The linearity ranges of the five kinds of food additives were same 0.2-8.0 mg·L^-1, with detection limits (3S/N) of 10, 15, 60, 50, 11 μg·kg^-1 for nitrite, nitrate, sorbic acid, benzoic acid and acesulfame, respectively. Recovery rates obtained by standard addition method were in the range of 82.5%-111% and RSDs (n=6) were less than 9.0%.