DETERMINATION SODIUM BENZOATE IN VIETNAMESE PORK SAUSAGE BY LIQUID CHROMATOGRAPHY - ULTRAVIOLET- VISIBLE METHOD

Thi Nhan Duyen Le 1,, Thi Ngoc Van Nguyen 1
1 Can Tho University of Medicine and Pharmacy

Main Article Content

Abstract

Background: Preservative substance has widely used in food industry to inhibit the development of mold and microorganism. However, using a high concentration of sodium benzoate can harm DNA and it also causes excessive hyperactivity in children. Objectives: Determination and validation sodium benzoate in food products by liquid chromatography - ultraviolet-visible method and its application in analyzing sodium benzoate in market. Materials and Methods: sodium benzoate in food products in Vietnam, the method was validated under AOAC guidance. Results: Chromatographic condition: Agilent C18 column (250 mm × 4.6 mm; 5 µm); mobile phase: methanol – acetonitrile - formic acid 0,1%/water (30 : 20 : 50), the recovery of the method ranged 80 –110% and RSD% is from 0.27–0.7%, the LOD and LOQ of sodium benzoate were 0.02 µg/mL and 0.22– 1.0 µg/mL, respectively. Conclusion: The results of the study showed that the proposed RP-HPLC methods precise and accurate. This method was successfully applied to the quantitative analysis of 5 commercial food products in the market.

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References

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