Determination of benzoic acid and sorbic acid in food products using electrokinetic flow analysis–ion pair solid phase extraction–capillary zone electrophoresis

Han, Fang; Yang, He; Li, Lian; Fu, Guo-Ni; Xie, Haiyang; Gan, Weiqun

doi:10.1016/j.aca.2008.04.041

Cited by 54 publications

(23 citation statements)

References 36 publications

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“…However, the matrix in food products such as high contents of salts, proteins, carbohydrates, and organic acids can affect CE separation and determination, and thus a sample pretreatment step was always required. LLE method and auto-SPE system have been utilized for effective elimination of the matrix effects during analysis of BA and SA in food products, but they demand of either laborious procedures or complicated experimental set-up [22][23][24]. In CE, diluting the samples is a simple and effective approach for the elimination of matrix effects, but the dilution factor is always limited by the low concentration sensitivity caused by short optical path in the case of UV detection.…”

Section: Introductionmentioning

confidence: 99%

Simultaneous Determination of Benzoic Acid and Sorbic Acid in Food Products by CE after On-line Preconcentration by Dynamic pH Junction

Zhang

Sun

et al. 2011

Chromatographia

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An online dynamic pH junction method has been proposed for sensitive determination of benzoic acid (BA) and sorbic acid (SA) by capillary electrophoresis (CE). It was based on the decreased mobility of the analytes when they migrated from sample zone with low pH to background electrolytes with high pH. Under optimized conditions, the limits of detection (S/N = 3) of BA and SA were 0.03 and 0.02 mg L -1 , respectively. According to the permitted limits of BA and SA in food (GB2760), the samples can be diluted about 2,000-20,000-folds to estimate whether the contents of BA and SA are in the safety range. Beverage, vinegar and fruit jam samples were analyzed after simple dilution, and the results were satisfactory with the recoveries in the range of 91-108%. The whole analysis process needs about only 10 min, which is much faster than the method of liquid-liquid extraction followed by CE determination.

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Section: Introductionmentioning

confidence: 99%

Simultaneous Determination of Benzoic Acid and Sorbic Acid in Food Products by CE after On-line Preconcentration by Dynamic pH Junction

Zhang

Sun

et al. 2011

Chromatographia

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“…However, excessive addition of these preservatives may be harmful to consumers, due to the possible allergic contact dermatitis, conLvulsion, hives, etc. [3]. The use of sorbic and benzoic acids, as well as their salts is approved by European and Polish legislation and its presence must be declared on the label.…”

mentioning

confidence: 99%

“…Most of the reported methods are based on chromato graphic methods such as high performance liquid chromatography (HPLC) [2,[4][5][6][7], gas chromatogra phy (GC) [8][9][10][11][12], micellar electrokinetic chromatog raphy [13][14][15] and ion chromatography (IC) [16][17][18]. Nowadays, electrophoretic methods have become an attractive analytical technique for preservatives due to its high separation efficiency, low sample consumption and short analysis time [3,[19][20][21][22][23].…”

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confidence: 99%

Determination of benzoate, sorbate, citrate and orthophosphate ions in beverage samples using two-dimensional isotachophoretic method

et al. 2012

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A two dimensional capillary isotachophoretic method (cITP⎯cITP) using electrolyte system consisting of leading electrolytes (LE1): [10 mM HCl + β alanine (pH 3.9) + 0.1% hydroxyethylcellulose (HEC)] and (LE2): [10 mM HCl + aminocaproic acid (pH 5.00) + 0.1% HEC], and 5 mM caproic acid as terminating electrolyte (TE) was studied. Two methods of detection, conductometric and UV Vis, were applied to the determination of selected food preservatives and additives. Practical applicability was demon strated by simultaneous determination of benzoates, sorbates, citrates and orthophosphates in 12 samples of beverages. The proposed method revealed linearity with R 2 between 0.9992 and 0.9999 for the concentration ranges: 10-100 mg/L (orthophosphate and citrate ions), 20-100 mg/L (sorbates) and 40-120 mg/L for ben zoates. The detection limits for all studied ions were from 0.85 to 3.1 mg/L whereas the quantification ones were from 2.8 to 10 mg/L. The variation coefficients for five fold analysis of all ions ranged between 0.4 and 9.1%. Obtained recoveries (from 97 to 104%) confirmed satisfactory accuracy of the proposed cITP-cITP method for the determination of tested food additives.

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“…Nevertheless, we observed the mixtures of benzoic and sorbic acid are used in some food products in Turkey. While several of the CE reports demonstrated the possibilities for simultaneous determination of benzoic and sorbic acids (Boyce, 1999;Frazier et al, 2000;Kuo & Hsieh, 1997;Lin et al, 2000;Pant & Trenerry, 1995;Waldron & Li, 1996;Han et al, 2008;Hsu et al, 2014;Sun et al, 2014;Li et al, 2015;Aung & Pyell 2016), only a few of them reported benzoic and sorbic acids together in real samples.…”

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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Determination of benzoic acid and sorbic acid in food products using electrokinetic flow analysis–ion pair solid phase extraction–capillary zone electrophoresis

Cited by 54 publications

References 36 publications

Simultaneous Determination of Benzoic Acid and Sorbic Acid in Food Products by CE after On-line Preconcentration by Dynamic pH Junction

Simultaneous Determination of Benzoic Acid and Sorbic Acid in Food Products by CE after On-line Preconcentration by Dynamic pH Junction

Determination of benzoate, sorbate, citrate and orthophosphate ions in beverage samples using two-dimensional isotachophoretic method

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

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