2019 年 68 巻 3 号 p. 207-213
The quantification method of hydrophilic food additives in meat products was confirmed using an ion chromatography coupled with mass spectrometry. Nitrate and nitrite (food coloring), sorbate (food preservative) and other hydrophilic food additives in meat products were extracted by water, and separated from the matrix by using a gradient eluent (10-55 mmol L−1 KOH). For confirming food additives extracted from meat products, a single quadrupole mass spectrometer was used after a suppressed conductivity detector. The recovery of formate, nitrate, nitrite, sorbate and malate in sausage were 92-105 %. Lactate and acetate, succinate and malate which could not be discerned and were presented as one peak by conductivity detector, were separated by a mass spectrometry detector in the selected ion monitoring mode.