Abstract: [Objective] To establish a method for the simultaneous detection of four food additives, including acesulfame potassium, in yogurt using high-performance liquid chromatography . [Method] Yogurt samples were precipitated with a protein precipitant and then centrifuged at high speed. The supernatant was filtered through a 0.22 µm pore size filter membrane before being measured by the instrument. A C18 chromatographic column was used, with methanol and a 0.02 mol/L ammonium acetate solution (without pH adjustment) as the mobile phase, and the detection wavelength was set at 227 nm. [Result] The linear range of the four food additives was 1.00-50.0 mg/L, with correlation coefficients above 0.9999, and recovery rates between 91.2% and 104.8%. [Conclusion] This method is simple, rapid, and can be used for the simultaneous detection of acesulfame potassium, benzoic acid, sorbic acid, and sodium saccharin in yogurt.

Key words: high-performance liquid chromatography, food additives, simultaneous detection