A new, simple, precise, and rapid ion chromatography (IC) method has been d
eveloped to determine chloride in mustard sauces using a mixture of phthali
c acid, acetone, and water adjusted to pH 5.0 as eluent. Conductometric det
ection was carried out. The retention time for chloride was 1.5 min. Linear
ity was obtained up to a concentration level of 100 mg/L NaCl. The method w
as statistically evaluated for accuracy and precision after being used to a
ssay the chloride from mustard sauces. Within the same samples, the chlorid
e levels obtained by IC were compared with the sodium concentrations quanti
fied by atomic absorption spectrophotometry.