A rapid method for the simultaneous determination of preservatives in soy sauce
| Autor: | Chien-Lin Chen, Hsueh-Fang Wang, Tzu-Yun Chu |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Pharmacology
0303 health sciences Preservative Chromatography 030309 nutrition & dietetics Chemistry Elution Calibration curve 010401 analytical chemistry 01 natural sciences 0104 chemical sciences 03 medical and health sciences Cartridge chemistry.chemical_compound Gradient elution Methanol Phosphoric acid Food Science Benzoic acid |
| Zdroj: | Journal of Food and Drug Analysis. 11 |
| ISSN: | 2224-6614 |
| DOI: | 10.38212/2224-6614.2692 |
| Popis: | A rapid method for the simultaneous determination of five preservatives is presented. The preservatives from soy sauce samples were extracted with a C18 bonded silica SPE cartridge from soy sauce samples. 10% Methanol in 1% phosphoric acid solution was found to be the best solution for clean-up. The preservatives were eluted with methanol and determined by high-performance liquid chromatography using a gradient elution system in one run. The average recoveries of p-hydroxybenzoic acid, benzoic acid, ethyl phydroxybenzoate, propyl p-hydroxybenzoate and butyl p-hydroxybenzoate are 97, 96, 95, 93 and 92 %, respectively. The calibration curves arewere linear between 1.8 and 54 mg/kg. The regression coefficients arewere acceptable (R 2 > 0.992). This method is a useful protocol for routine examination of the preservative constituents in soy sauces. |
| Databáze: | OpenAIRE |
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