2011•Science and Technology of Food IndustryRequires access
Determination of melamine in sauce and bean-sauce with solid phase extraction and ion pair chromatography
Zhi Xiaofang, Xiaomin Li, Xinhua Dai, Gong Aijun, Fang Xiang
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Abstract
A method was developed for the determination of melamine in sauce and bean-sauce with solid phase extraction and ion pair chromatography. Samples were extracted with methanol and purified by Waters MCX solid phase extraction column. Chromatographic analysis was performed on a Inertsill ODS-SP C18 column(5μm,4.6×250mm)with 0.01mol/L+0.01mol/L citric acid buffer(pH=3)-acetonitrile(92∶8)as mobile phase and detected at 240nm. The presented method showed good linear relationship(r2=0.9999)for melamine in the range of 0.02~2.00mg/L. The detection limit was 1.0mg/kg,and the recoveries ranged from 83.5% to 109.3% with relative standard deviation less than 5.0%. The method is fast,accurate,simple for melamine analysis.