Reverse phase ion pair high pressure liquid chromatographic determination of ethylenediaminetetraacetic acid in crabmeat and mayonnaise.

A method is described for the determination of ethylenediaminetetraacetic acid (EDTA) in crabmeat and mayonnaise. EDTA is extracted from the food sample with water and converted to its copper chelate, which is then quantitated by reverse phase ion pair high pressure liquid chromatography with ultraviolet detection. Maximum sensitivity is obtained with detection at about 254 nm; higher wavelengths may be used for enhanced specificity. Cleanup procedures for crabmeat and mayonnaise were improved by using a radiotracer method. Analyses of crabmeat and mayonnaise samples spiked at 3 different levels showed greater than 90% recovery of EDTA.