FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (18 ): 344-346.doi: 10.7506/spkx1002-6630-200918080

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Solid Phase Extraction and High Performance Liquid Chromatographic Determination of Sorbic Acid and Benzoic Acid in Meat Products

CHEN Chang-yun1，DING Ai-fang1，ZHAO Bo2，WANG Zheng-wu3,*，ZHENG Si-hui1   

  1. 1. Department of Chemistry, Nanjing Xiaozhuang University, Nanjing 210017, China；2. College of Chemistry and
    Environmental Science, Nanjing Normal University, Nanjing 210097, China；3. Department of Food Science and
    Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
  • Received:2009-05-22 Online:2009-09-15 Published:2010-12-29
  • Contact: WANG Zheng-wu E-mail:zhengwuwang@sjtu.edu.cn

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Abstract:

The purpose of this study was to develop a solid phase extraction and high performance liquid chromatographic method for the determination of benzoic acid and sobic acid in meat products. The procedure was based on extraction of test portions with hot water in an ultrasonic filed, 5 min high-speed centrifugation, dilution to 25 ml, clean-up using a C18 SPE cartridge to remove macromolecular substances like protein, and filtration through 0.45 μm membrane followed by HPLC analysis of the extracts. In the range of 20－100 mg/L, concentrations of benzoic acid and sorbic acid both displayed a good linear relationship with HPLC peak area (r＞0.9986), and the precision RSDs of the method for determining them were 3.02% and 3.05%, respectively. The recoveries at three spiked levels were between 101.79% and 105.28%. The method is simple, rapid and easy to operate, and has high sensitivity and wide linear range.

Key words: solid phase extraction, ultrasonic-assisted extraction, high performance liquid chromatography, sobic acid, benzoic acid

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