Method Validation and Measurement Uncertainty Determination of Ethoxyquin and Antioxidant Activity in Paprika Seasonings and Paprika Sauces Frequently Consumed in South Korea

Separations

Gill-Woong Jang¹  Sun-Il Choi¹  Xiao Men¹  Ok-Hwan Lee¹  Ye-Eun Choi¹  Xionggao Han¹  Hee-Yeon Kwon¹  Mi-Hye Park¹ 

[1] Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Korea;

关键词: ethoxyquin;    method validation;    measurement uncertainty;    analytical method;    antioxidant;   

DOI  :  10.3390/separations7040050

来源: DOAJ

【 摘 要 】

In this study, we investigated and validated a method for the quantitative analysis of ethoxyquin in paprika seasonings and sauces, which are frequently consumed in South Korea. Using this analytical method, we were able to confirm the presence of ethoxyquin under optimized high-performance liquid chromatography/photodiode array (HPLC-PDA) and liquid chromatography with tandem mass spectrometry conditions. Additionally, the antioxidant activity of ethoxyquin was assessed using the American Spice Trade Association values and its residual levels in paprika seasoning samples. The HPLC-PDA limits of detection and quantification for ethoxyquin were found to be 0.26 and 0.79 μg/mL, and 0.33 to 1.00 μg/mL, and the recoveries of ethoxyquin ranged from 86.75 to 101.70%, with relative standard deviations ranging from 0.31% to 3.59%. These results indicated that the analytical method in this study should be appropriate for the quantitative analysis of ethoxyquin in paprika seasoning and sauce matrices.

【 授权许可】

Unknown