Determination of Sucralose in Foods by HPLC

摘要

A method for the determination of sucralose in various foods by RI-HPLC and ion chroma- tography with a pulsed amperometric detector (PAD-IC) was developed. Chopped or homogenized samples were packed into cellulose tubing with 0.01 mol/L hydro chloric acid containing 10/100 sodium chloride and were dialyzed against 0.01 mol/L hydrochloric acid for 24 hours.