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[Determination method of polysorbates in powdered soup by HPLC]
1National Institute of Health Sciences: 1-18-1, Kamiyoga, Setagaya-ku, Tokyo, 158-8501, Japan.
Summary
A new HPLC method accurately analyzes polysorbates in powdered soups. This study found no polysorbates in 16 commercial soup samples, indicating effective quality control.
Area of Science:
- Analytical Chemistry
- Food Science
Context:
- Polysorbates are common food additives.
- Accurate quantification in complex matrices like powdered soup is challenging.
Purpose:
- To develop and validate a high-performance liquid chromatography (HPLC) method for polysorbate analysis in powdered soup.
- To assess the presence of polysorbates in commercial powdered soup products.
Summary:
- A method involving acetonitrile extraction, silica gel cleanup, and cobalt thiocyanate complexation was developed.
- HPLC analysis using a GPC column at 620 nm achieved >75% recovery and a 0.04 mg/g detection limit for polysorbate 80.
- Analysis of 16 commercial powdered soup samples (instant noodles, consommé) revealed no detectable polysorbates.
Impact:
- Provides a reliable analytical method for polysorbate determination in food products.
- Suggests current manufacturing or sourcing practices may exclude polysorbates from these specific powdered soup types.
- Contributes to food safety and quality assurance by offering a validated detection technique.