Determination of nine preservatives in processed foods using a modified QuEChERS extraction and quantified by HPLC-PDA.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess
; 36(7): 1020-1031, 2019 Jul.
Article
em En
| MEDLINE
| ID: mdl-31100042
ABSTRACT
In this study, a new method was developed for simultaneously determining nine preservatives, that is, benzoic acid (BA), sorbic acid (SOA), dehydroacetic acid (DHA) and PHBAs (methyl p-hydroxybenzoate [PHBA-me], ethyl p-hydroxybenzoate [PHBA-et], isopropyl p-hydroxybenzoate [PHBA-ipro], propyl p-hydroxybenzoate [PHBA-npro]), isobutyl p-hydroxybenzoate [PHBA-ibut] and butyl p-hydroxybenzoate [PHBA-nbut]), in processed foods, employing liquid chromatography (LC). This procedure accelerated sample preparation and improved efficiency by employing modified quick, easy, cheap, effective, rugged and safe (QuEChERS) extraction without clean-up. Samples were prepared with 20 mL of acetonitrile/water (11) with the assistance of a ceramic stone. The extract solutions were diluted 10 times or according to the detection amount and then injected into an LC-PDA. This method showed good linearity, and the LOQs were 10 mg/kg for BA, SOA and DHA and 5 mg/kg for the PHBAs. When validating this method, the recoveries of the nine preservatives were in the range 77.0-99.6%, RSDr values were in the range 0.7-5.3% and those of RSDwr were in the range 2.3-8.4%. These results suggest that this new method is highly reproducible.
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Base de dados:
MEDLINE
Assunto principal:
Extração em Fase Sólida
/
Conservantes de Alimentos
Idioma:
En
Ano de publicação:
2019
Tipo de documento:
Article