Title Page
Contents
요약 10
Introduction 12
Materials and Methods 14
1. Chemicals and reagents 14
2. Samples preparation of dried and seasoned laver 16
3. Preparation of the standard solution 17
4. Chromatographic method 17
5. Quantification test 18
6. Statistical analysis 20
Results and Discussions 21
1. Pretreatment method for sodium saccharin measurement 21
2. Optimization of analytical conditions for sodium saccharin measurement 23
3. Validation of HPLC for sodium saccharin measurement 24
3.1. Specificity 27
3.2. Linearity 27
3.3. Limit of detection and quantification 31
3.4. Method detection limit 32
3.5. Accuracy and Precision 35
4. Monitoring of sodium saccharin in commercial dried laver products 38
5. Measurement of sodium saccharin in seasoned laver 40
Conclusion 42
References 44
Table 1. Physicochemical properties of sodium saccharin 15
Table 2. HPLC chromatographic operating conditions for sodium saccharin 19
Table 3. Comparison of pretreatment method for sodium saccharin measurement 22
Table 4. Optimization for analytical conditions of HPLC for sodium saccharin measurement 25
Table 5. Validation parameters and criteria of Food Additives test methods 26
Table 6. Results of linearity, LOD and LOQ by HPLC 33
Table 7. Results of MDL by HPLC-UV for dried laver 34
Table 8. Results of accuracy and precision for sodium saccharin measurement in dried laver 36
Table 9. Monitoring of the validated HPLC-UV method for sodium saccharin measurement in commercial dried laver 39
Table 10. Sample applications of the validated HPLC-UV method for sodium saccharin in seasoned laver 41
Figure 1. Chromatogram of (A) sodium saccharin reference standard and (B) sodium saccharin in dried laver. 28
Figure 2. Graph of calibration curve of (A) sodium saccharin reference solution and (B) sodium saccharin foods additives. 30