title: Development of an RP-HPLC method for the simultaneous determination of benzoic acid, sorbic acid, natamycin and lysozyme in hard and pasta filata cheeses.
abstract: A single method, based on RP-HPLC with UV detection, was developed with the aim of simultaneously quantifying four preservatives in cheeses: benzoic acid, sorbic acid, natamycin and lysozyme. The preservatives were extracted from different cheeses by using the same procedure, and separated by a single RP-HPLC gradient elution showing good resolution, in a short time. Recoveries were always higher than 91%; MDLs ranged from 0.4 to 4.0μgg(-1), and MQLs were included between 1.3 and 13.3μgg(-1); RDS ranged from 1% to 7%. Quantitation was performed in reference to a matrix matched calibration curve. The method was also applied to real samples for the determination of the four preservatives, with satisfying results.
authors.affiliation: Ministero delle Politiche Agricole Alimentari e Forestali, Ispettorato Centrale per il Controllo della Qualità dei Prodotti Agroalimentari Laboratorio di Roma, Via del Fornetto 85, 00149 Roma, Italy.
authors.forename: Chiara
authors.initials: C
authors.lastname: Guarino
authors.affiliation: Ministero delle Politiche Agricole Alimentari e Forestali, Ispettorato Centrale per il Controllo della Qualità dei Prodotti Agroalimentari Laboratorio di Roma, Via del Fornetto 85, 00149 Roma, Italy. Electronic address: f.fuselli@politicheagricole.gov.it.
authors.forename: Fabio
authors.initials: F
authors.lastname: Fuselli
authors.affiliation: Ministero delle Politiche Agricole Alimentari e Forestali, Ispettorato Centrale per il Controllo della Qualità dei Prodotti Agroalimentari Laboratorio di Roma, Via del Fornetto 85, 00149 Roma, Italy.
authors.forename: Alessandro La
authors.initials: AL
authors.lastname: Mantia
authors.affiliation: Ministero delle Politiche Agricole Alimentari e Forestali, Ispettorato Centrale per il Controllo della Qualità dei Prodotti Agroalimentari Laboratorio di Roma, Via del Fornetto 85, 00149 Roma, Italy.
authors.forename: Lucia
authors.initials: L
authors.lastname: Longo
keywords: Cheese; Food control; Preservatives; Quantitation; RP-HPLC