Ion chromatographic determination of chloride in mustard sauces

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.