Abstract:

An optimized method was established for the quantitative determination of sucralose in soy sauce and
soybean paste. The optimal conditions were established for sample pretreatment and evaporative light scattering
detection. The method was experimental validated. The linear range was 0.08 to 0.8 mg/mL (R2 = 0.9994). The
recoveries of sucralose were in the range of 85.2%–108.8% with relative standard deviations (n = 6) of 1.77%–3.56%,
and the limit of detection of 0.6 mg/kg. Among 193 samples of soy sauce and soybean paste randomly purchased from
the market, sucralose was detected in all samples labeled as containing sucralose while those labeled as no sucralose
were below the detection limit. In addition, all the 193 samples were below the maximum concentration limit stipulated
in the national standard.

Key words: sucralose, high performance liquid chromatography, evaporative light scattering detector, soy sauce products