simultaneous determination of four preservatives in foodstuffs by high performance liquid chromatography

نویسندگان

mohammad faraji faculty of food industry and agriculture, department of food science & technology, standard research institute (sri), karaj p.o. box 31745-139, iran

farzaneh rahbarzare bdepartment of food science and technology, faculty of science and innovative technology, islamic azad university of pharmaceutical sciences, tehran, iran

چکیده

background and objectives:  high concentration of preservatives in food may result in gastrointestinal disturbances whereby some patients suffering from asthma, rhinitis, or urticaria. the aim of this study is the introduction and optimization a new method for simultaneous determination of four preservatives (sb, ps, mp, pp) in foodstuff by high performance liquid chromatography. materials and methods: important factors in extraction, separation and determination process were optimized using the one variable at a time method.  figures of merit of the proposed method were evaluated. the amount of sb, ps, mp, pp in some food samples were determined using the proposed method. result: the results showed that the obtained chromatogram of extract was free of significant interferences. the preservatives recoveries ranged from 88% to 110 %. concentration of sb, ps, mp and pp in the 20studied samples ranges between n.d-639.9, n.d -214.5, n.d -579.8 and n.d -30.5 mg kg-1, respectively  conclusion: the performance and reliability of proposed method as a simple, efficient and fast method for determination of sb, ps, mp, pp in the food samples was demonstrated.

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Simultaneous Determination of Four Preservatives in Foodstuffs by High Performance Liquid Chromatography

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عنوان ژورنال:
nutrition and food sciences research

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