Levels of Benzoic and Sorbic Acid Preservatives in Commercially Produced Ready to Serve Products in Sri Lanka

{"title":"Levels of Benzoic and Sorbic Acid Preservatives in Commercially Produced Ready to\nServe Products in Sri Lanka","authors":"","doi":"10.33140/jcerp.03.02.02","DOIUrl":null,"url":null,"abstract":"Benzoic acid, sorbic acid are widely used for food preservation. The analyses of these preservatives in 100 different\nfood products were performed. Therefore 100 samples including, 10 carbonated beverages, 20 jams, 10 jelly drinks,\n10 jelly cups, 30 ready to serve drinks, 10 nectars, and 10 sauces were analysed by using high performance liquid\nchromatography. The HPLC determination of the preservatives was performed using a reversed – phase C18\ncolumn and UV detection at 235 nm. Flow rate approximately 1.2ml/min. Eluent for HPLC, mix 50 volume parts of\nAmmonium Acetate solution with 40 volume parts of methanol for HPLC and adjust to a pH of 4.5 to 4.6 with acetic\nacid. The preservative concentration in samples was used as external standards for sodium benzoate and potassium\nbenzoate. Levels were compared with Food Act and Food Standards Regulation in Sri Lanka. Both benzoic acid\nand sorbic acid were detected in a range of 1120ppm to 30ppm and 582ppm to 16ppm respectively. Although 65%\nof the samples was not compliant with the Food Act and Food Regulations in Sri Lanka.","PeriodicalId":262953,"journal":{"name":"Journal of Chemistry: Education Research and Practice","volume":"64 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2019-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Chemistry: Education Research and Practice","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.33140/jcerp.03.02.02","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

Abstract

Benzoic acid, sorbic acid are widely used for food preservation. The analyses of these preservatives in 100 different food products were performed. Therefore 100 samples including, 10 carbonated beverages, 20 jams, 10 jelly drinks, 10 jelly cups, 30 ready to serve drinks, 10 nectars, and 10 sauces were analysed by using high performance liquid chromatography. The HPLC determination of the preservatives was performed using a reversed – phase C18 column and UV detection at 235 nm. Flow rate approximately 1.2ml/min. Eluent for HPLC, mix 50 volume parts of Ammonium Acetate solution with 40 volume parts of methanol for HPLC and adjust to a pH of 4.5 to 4.6 with acetic acid. The preservative concentration in samples was used as external standards for sodium benzoate and potassium benzoate. Levels were compared with Food Act and Food Standards Regulation in Sri Lanka. Both benzoic acid and sorbic acid were detected in a range of 1120ppm to 30ppm and 582ppm to 16ppm respectively. Although 65% of the samples was not compliant with the Food Act and Food Regulations in Sri Lanka.
斯里兰卡市售产品中苯甲酸和山梨酸防腐剂的含量
苯甲酸、山梨酸被广泛用于食品保鲜。对100种不同食品中的防腐剂进行了分析。因此,使用高效液相色谱分析了100种样品,包括10种碳酸饮料,20种果酱,10种果冻饮料,10种果冻杯,30种即食饮料,10种花蜜和10种酱料。采用c18反相色谱柱和235 nm紫外检测,高效液相色谱法测定防腐剂的含量。流速约1.2ml/min。高效液相色谱洗脱液:将50体积份的醋酸铵溶液与40体积份的高效液相色谱甲醇混合,用乙酸调节pH为4.5至4.6。以样品中防腐剂浓度作为苯甲酸钠和苯甲酸钾的外标。与斯里兰卡的《食品法》和《食品标准条例》进行了比较。苯甲酸和山梨酸的检测范围分别为1120ppm ~ 30ppm和582ppm ~ 16ppm。尽管65%的样品不符合斯里兰卡的《食品法》和《食品法规》。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:604180095
Book学术官方微信