Coupling of air-assisted liquid–liquid microextraction method with partial least squares for simultaneous spectrophotometric determination of some preservatives

Naseri, Alireza; Farahmand, Farnaz; Sheykhizadeh, Saheleh; Tabibiazar, Mahnaz

doi:10.1007/s13738-016-1015-7

Cited by 4 publications

(1 citation statement)

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“…Consequently, easy and reliable analysis methods for detection of these additives in foodstuffs is required for food safety. Several analytical methods are available for the determination of additives in foods like UV spectrometry (Marsili, et al, 2003;Naseri, et al 2017) and GC (Ochiai et al, 2002;Abedi et al 2014). Both of these methods require comprehensive sample preparation and relatively long analysis time.…”

Section: Introductionmentioning

confidence: 99%

Simultaneous Determination of Benzoic Acid and Sorbic Acid in Food Products by Capillary Electrophoresis

Öztekin¹

2018

Food Health

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In this work, a rapid and easy capillary electrophoretic method for simultaneous determination of benzoic acid and sorbic acid in food samples using direct UV detection was reported. The separation of acids was achieved in fused silica capillary at 28 kV. 20 mM borate buffer at pH 9.3 was used as running buffer; cinnamic acid was chosen as internal standard for quantification. Under the optimal separation conditions benzoic acid and sorbic acid were detected in 3.1 min. The linear ranges were between 0.005-0.4 mM. The correlation coefficients for each calibration curve were calculated as 0.999. The reproducibility of peak area and migration time for each acid were less than 3% (R.S.D.). The limits of detection were found 0.405 g/mL for benzoic acid and 0.415 g/mL for sorbic acid. The limits of quantification were 1.35 μg/mL and 1.38 μg/mL respectively.

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Section: Introductionmentioning

confidence: 99%