Rapid determination of parabens in seafood sauces by high‐performance liquid chromatography: A practical comparison of core–shell particles and sub‐2 μm fully porous particles |
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| Authors: | Jing Ye Xiaoji Cao Zhuo Cheng Ye Qin Yanbin Lu |
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| Affiliation: | 1. Key laboratory of aquatic products processing of Zhejiang Province, Institute of aquatic products processing, Zhejiang Gongshang University, Hangzhou, China;2. Research Center of Analysis and Measurement, Zhejiang University of Technology, Hangzhou, China |
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| Abstract: | ![]()
In this work, the chromatographic performance of superficially porous particles (Halo core–shell C18 column, 50 mm × 2.1 mm, 2.7 μm) was compared with that of sub‐2 μm fully porous particles (Acquity BEH C18, 50 mm × 2.1 mm, 1.7 μm). Four parabens, methylparaben, ethylparaben, propylparaben, and butylparaben, were used as representative compounds for calculating the plate heights in a wide flow rate range and analyzed on the basis of the Van Deemter and Knox equations. Theoretical Poppe plots were constructed for each column to compare their kinetic performance. Both phases gave similar minimum plate heights when using nonreduced coordinates. Meanwhile, the flat C‐term of the core–shell column provided the possibilities for applying high flow rates without significant loss in efficiency. The low backpressure of core–shell particles allowed this kind of column, especially compatible with conventional high‐performance liquid chromatography systems. Based on these factors, a simple high‐performance liquid chromatography method was established and validated for the determination of parabens in various seafood sauces using the Halo core–shell C18 column for separation. |
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| Keywords: | Core‐shell particles High‐performance Liquid chromatography Parabens Seafood sauces Sub‐2 μ m fully porous particles |
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