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.
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Acknowledgments
We are thankful to the Food Control Laboratory, Department of Food and Drug, Shiraz University of Medical Science for their support through the conducted program.
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Mahboubifar, M., Sobhani, Z., Dehghanzadeh, G. et al. A Comparison between UV Spectrophotometer and High-performance Liquid Chromatography Method for the Analysis of Sodium Benzoate and Potassium Sorbate in Food Products. Food Anal. Methods 4, 150–154 (2011). https://doi.org/10.1007/s12161-010-9158-0
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DOI: https://doi.org/10.1007/s12161-010-9158-0