HPLC and LC-MS/MS methods for determination of sodium benzoate and potassium sorbate in food and beverages: Performances of local accredited laboratories via proficiency tests in Turkey

Goren A. C., BILSEL G., SIMSEK A., BILSEL M., AKCADAG F., TOPAL K., ...Daha Fazla

FOOD CHEMISTRY, cilt.175, ss.273-279, 2015 (SCI-Expanded, Scopus) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 175
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1016/j.foodchem.2014.11.094
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.273-279
  • Anahtar Kelimeler: HPLC-UV, LC-MS/MS, Sodium benzoate, Potassium sorbate, Food additives, Ketchup, Orange juice, Proficiency testing, Method validation, Uncertainty budget, SORBIC ACIDS, PRESERVATIVES
  • Bezmiâlem Vakıf Üniversitesi Adresli: Hayır

Özet

High Performance Liquid Chromatography LC-UV and LC-MS/MS methods were developed and validated for quantitative analyses of sodium benzoate and potassium sorbate in foods and beverages. HPLC-UV and LC-MS/MS methods were compared for quantitative analyses of sodium benzoate and potassium sorbate in a representative ketchup sample. Optimisation of the methods enabled the chromatographic separation of the analytes in less than 4 min. A correlation coefficient of 0.999 was achieved over the measured calibration range for both compounds and methods (HPLC and LC-MS/MS). The uncertainty values of sodium benzoate and potassium sorbate were found as 0.199 and 0.150 mg/L by HPLC and 0.072 and 0.044 mg/L by LC-MS/MS, respectively.