Perfetti G A, Warner C R
J Assoc Off Anal Chem. 1979 Sep;62(5):1092-5.
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.
描述了一种测定蟹肉和蛋黄酱中乙二胺四乙酸（EDTA）的方法。用纯水从食品样品中提取EDTA，并将其转化为铜螯合物，然后通过反相离子对高效液相色谱法和紫外检测进行定量。在约254nm处检测可获得最大灵敏度；也可使用更高的波长以提高特异性。通过放射性示踪法改进了蟹肉和蛋黄酱的净化程序。对添加了3种不同水平EDTA的蟹肉和蛋黄酱样品进行分析，结果显示EDTA的回收率大于90%。
