A Comparison between UV Spectrophotometer and High-performance Liquid Chromatography Method for the Analysis of Sodium Benzoate and Potassium Sorbate in Food Products

Abstract

Sorbic and benzoic acid and their salts have been widely used in the food industries for many years as important food preservatives in order to inhibit various bacteria, yeasts and fungi growth in acidic media (Qi et al. 2009). The purpose of this study is to determine the amount of the aforementioned preservatives in foods such as cookie and yogurt diluted with water and cucumber pickle. The content of these preservatives were simultaneously determined by UV spectrophotometer and high-performance liquid chromatography (HPLC) and their data for the number of some food samples have been compared. The results show that the HPLC method is more selective for determination of the potassium sorbate and sodium benzoate in such foods which have interference compounds in their products.

Simultaneous determination of aspartame, acesulfame-K, saccharin, citric acid and sodium benzoate in various food products using HPLC–CAD–UV/DAD

“…The most popular choice for the determination of additives is high-performance liquid chromatography (HPLC) [4][5][6][7][8][9], but also other analytical methods have been applied in their analysis [10][11][12][13]. However, food additives analyses using HPLC Corona CAD are scarce up to date [14].…”

Development of reverse-phase high-performance liquid chromatography method for simultaneous determination of sodium benzoate and potassium sorbate in beverages

“…Frequently used method for determination of preservatives is high-performance liquid chromatography because it separates them from the sample matrix providing accurate results [11][12][13][14][15]. Other important thing is that aqueous beverage samples can be directly injected in the column without prior derivatization.…”

Rapid determination of benzoate in soft drinks by solid-state benzoate ion selective sensor based on conducting polypyrrole film

“…Various analytical methods for the determination of BA in food products have been reported in the literature, such as: titrimetry (Arlington, 1995, chap. 47), UV-spectrophotometry (Mahboubifar, Sobhani, Dehghanzadeh & Javidnia, 2011), chemiluminescence (Yu, Zhang, Ge, Dai, & Ge, 2009), gas chromatography (Farahani, Ganjali, Dinarvand & Norouzi, 2009;Wang, Zhang, Wang, & Wang, 2006), gaseliquid chromatography (Coelho & Nelson, 1983), capillary electrophoresis (Wei, Li, Yang, Jiang, & Xie, 2011;Zhang, Xu, Sun, Wang, & Wang, 2011), thin-layer chromatography (Sabbagh, Coelho, & Yokomizu, 1977), and high-performance liquid chromatography (Guarino, Fuselli, La Mantia, & Longo, 2011;Saad, Bari, Saleh, Ahmad, & Talib, 2005), while the last two procedures are often coupled with UV detection and quantification devices. However, many of these methods are often complicated and time consuming or require expensive equipment.…”