Chromatographic elution pattern of commercially available seasonings

Importance of the Topic

Reliable analysis of sugars and small organic constituents in seasonings is critical for food quality control, nutritional labeling and authenticity testing. Combining size exclusion and sodium‐based ligand exchange separation enables detailed profiling of mono- and disaccharides, organic acids and low-molecular-weight alcohols in complex matrices such as soy sauce or Worcestershire sauce.

Study Objectives and Overview

This work aims to characterize the chromatographic elution pattern of key components in commercially available seasonings using Shim-pack SUR-Na columns in series. By identifying retention times for specific sugars, acids and alcohols, the study provides a rapid screening approach to assess composition differences among soy sauce, soy sauce with citrus juice, soy-based dipping sauce for tempura and Worcestershire sauce.

Methodology and Instrumentation

Samples were diluted tenfold in water and injected without further pretreatment. Separation was performed under isocratic conditions with water as the mobile phase at 0.5 mL/min and a column temperature of 60 °C. Two Shim-pack SUR-Na columns (250 mm × 7.8 mm I.D., 8 µm) plus a guard column were connected in series. A refractive index detector monitored elution.

Main Results and Discussion

Chromatograms revealed nine distinct peaks:

1. Anionic components (e.g., acetic acid, chloride) and polysaccharides near the exclusion limit
2. Sucrose
3. Maltose
4. Glucose
5. Galactose
6. Fructose
7. Arabinose
8. Glycerol
9. Ethanol and other low-molecular-weight alcohols

The retention times ranged approximately from 12.5 to 35 minutes. Relative peak intensities varied among seasoning types, reflecting differences in sugar content and organic acid levels. Profiles enable differentiation of product formulations and batch consistency assessments.

Benefits and Practical Applications

• Simple sample preparation: direct dilution in water without derivatization
• Isocratic water mobile phase reduces solvent cost and waste
• High resolution of mono- and disaccharides plus small organic acids
• Applicable to routine quality assurance and comparative studies of food seasonings

Future Trends and Opportunities

Integration with mass spectrometric detection could enhance compound identification and quantification. Developments in column technology may reduce analysis time and further improve resolution. Application of this methodology to other food and beverage matrices (e.g., dairy, soft drinks) will expand its utility in the food industry.

Conclusion

The combination of size exclusion and sodium-based ligand exchange chromatography on Shim-pack SUR-Na columns offers a robust, cost-effective method for profiling sugars and small organic molecules in seasonings. This approach supports food manufacturers and laboratories in ensuring product quality, authenticity and regulatory compliance.

Used Instrumentation

• Liquid Chromatograph: Nexera lite
• Analytical Column: Shim-pack SUR-Na 250 mm × 7.8 mm I.D., 8 µm (2 pieces)
• Guard Column: Shim-pack SUR-Na (G) 50 mm × 7.8 mm I.D., 8 µm
• Mobile Phase: Water
• Flow Rate: 0.5 mL/min
• Column Temperature: 60 °C
• Injection Volume: 10 µL
• Detector: Refractive Index Detector (RID)