Determination of Sucralose in Foods and Beverages by Ultraviolet Derivatization-High Performance Liquid Chromatography

Objective To establish a method for determination of sucralose in foods and beverages using high performance liquid chromatography. Methods Sucralose was extracted with water and centrifuged, and then derivatized with benzoyl chloride in alkaline medium. The ultraviolet absorbing derivatives were separated on a Hydro-RP 80 C18 column （250 mm×4. 6 mm, 4 μm, Synergi) using methanol-water (95∶5,V/V) as mobile phase with UV detection at 232 nm．Results A good correlation (correlation coefficient=0.999 8) between detected and actual sucralose was achieved in the range of 0.05 to 1.00 μg. The detection limit of sucralose was 0.001 25 μg. The recoveries were in the range from 97.4% to 102.0% with relative standard deviations of less than 5.0%. The intraday and interday relative standard deviations of the method were 1.52% and 4.04%, respectively. Conclusion This method is simple, rapid, and accurate without the need of special detectors, and it can be used for rapid determination of sucralose in foods and beverages.