Rapid high-performance liquid chromatography method for the analysis of sodium benzoate and potassium sorbate in foods.
A rapid and reliable method is presented for the determination of the preservatives sodium benzoate and potassium sorbate in fruit juices, sodas, soy sauce, ketchup, peanut butter, cream cheese, and other foods. The procedure utilizes high-performance liquid chromatography (HPLC) followed by UV diode array detection for identification and quantitation of the two preservatives. Liquid samples were prepared by diluting 1 ml of the sample with 10 ml of an acetonitrile/ammonium acetate buffer solution. Samples of viscous or solid foods were prepared by blending the sample with the same buffer solution in a 1:5 ratio followed by a dilution identical to liquid samples. All samples were filtered to remove particulate matter prior to analysis. The HPLC determination of the preservatives was performed using a reversed-phase C18 column and UV detection at 225 nm for sodium benzoate and 255 nm potassium sorbate. The percentage of preservative in the sample was calculated by external standard using authentic sodium benzoate and potassium sorbate. Apple juice, apple sauce, soy sauce, and peanut butter, spiked at 0.10 and 0.050% for both sodium benzoate and potassium sorbate, yielded recoveries ranging from 82 to 96%. The method can detect 0.0010% (10 mg/l) of either preservative in a juice matrix.
Quinnipiac University, Department of Chemistry and Physical Sciences, Hamden, CT 06518-1908, USA. harry.pylypiw@quinnipiac.edu
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Grether
D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D005504:Food Analysis; D012680:Sensitivity and Specificity; D020160:Sodium Benzoate / Q000032:analysis*; D013011:Sorbic Acid / Q000032:analysis*; D013056:Spectrophotometry, Ultraviolet
D020160:Sodium Benzoate; D013011:Sorbic Acid