Simultaneous Determination of Six Preservatives in Soya Sauce by High Performance Liquid Chromatography

doi:10.7506/spkx1002-6630-201122044

Abstract

Abstract: In this paper, we report a method that allows the simultaneous determination of 6 preservatives including benzoic acid, sorbic acid, dehydroacetic acid and 3 p-hydroxybenzoates in soya sauce. The preservatives in samples were extracted with 20% methanol, separated on a C18 column using a mobile phase made up of methanol and 1.55 g/L ammonium acetate, and detected with a diode array detector. All six preservative compounds were separated successfully and showed a good linear relationship between their concentrations and peak areas. The mean recovery rates across three spike levels were 89%-103% with a RSD ranging from 1.09% to 2.81%. Our results demonstrate that this method is sensitive, selective, simple, convenient and high-recovery and allows the routine determination and food safety control of soya sauce.

Key words: high performance liquid chromatography (HPLC), preservatives, simultaneous determination, soya sauce

CLC Number:

ZHENGXiao-bing，ZHAOZhi-chuang，ZHUHong，HUANGWen-shui. Simultaneous Determination of Six Preservatives in Soya Sauce by High Performance Liquid Chromatography[J]. FOOD SCIENCE, 2011, 32(22): 213-215.

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Simultaneous Determination of Six Preservatives in Soya Sauce by High Performance Liquid Chromatography

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