Abstract:

A method for the determination of ethylenediamine tetraacetic acid disodium salt content in canned pickled
vegetables was developed using high performance liquid chromatography (HPLC). The target analyte was extracted with
pure water. The extract was then derivatized with FeCl3, cleaned up by PXA mixed anion solid phase extraction, detected
with HPLC detector and quantified by the external standard method. Under the optimal conditions, the calibration curve
of ethylenediamine tetraacetic acid disodium salt derivatives was linear in the range of 1.0–100.0 μg/mL with correlation
coefficient of 0.999 95. The limit of detection (LOD) was 0.09 mg/kg and the limit of quantitation (LOQ) was 0.31 mg/kg.
The average recoveries of spiked samples ranged from 99.09%–103.95%, with relative standard deviations (RSDs) between
0.4% and 3.3% at spiked levels of 0.03–0.3 g/kg. The method is accurate, repeatable and suitable for the determination of
ethylenediamine tetraacetic acid disodium salt in canned pickled vegetables.

Key words: ethylenediamine tetraacetic acid disodium salt, canned pickled vegetables, high performance liquid chromatography (HPLC), solid phase extraction