[Examination of Simultaneous Extraction Method of 19 Food Additives in Processed Foods]

In this study, we developed a simultaneous extraction method for 19 food additives, including sweeteners, preservatives, and antioxidants, to enhance testing efficiency across a wide range of processed foods. Samples underwent 2 or 4 extractions with acetonitrile containing 0.05 w/v% ascorbic acid palmitate, facilitated by the addition of water, phosphoric acid, magnesium sulfate, and sodium chloride. The extracts were then diluted and analyzed using instruments tailored to each specific compound. Recovery tests (n=5 or n=3) on 22 samples, encompassing high-protein, oily, and powdered foods, demonstrated satisfactory recovery rates between 76.6% and 111.6% (RSD: 0.1-6.6%). To validate the method, two concentrations-corresponding to the lower limit of quantification and the maximum permissible level-were added to two or three different samples per additives. This validation was conducted by a single analyst over two parallel runs across five days. The results indicated that the lower limit of quantification achieved trueness of 81.7-102.4%, repeatability of 0.3-6.3%, and within-laboratory reproducibility of 1.0-9.7%. Similarly, for the maximum level of use, trueness ranged from 80.6 to 105.5%, repeatability from 0.4 to 2.8%, and within-laboratory reproducibility from 0.6 to 4.3%, all meeting the target criteria. The developed method proves to be a valuable analytical tool, significantly enhancing the efficiency of food additive analysis.