Rapid Quantitative Method for Simultaneous Determination of Benzoic Acid, Sorbic Acid, and Four Parabens in Meat and Nonmeat Products by Liquid Chromatography
Open Access
- 1 May 1985
- journal article
- Published by Oxford University Press (OUP) in Journal of AOAC INTERNATIONAL
- Vol. 68 (3) , 488-492
- https://doi.org/10.1093/jaoac/68.3.488
Abstract
A liquid chromatographic (LC) method for the simultaneous determinations of benzoic acid, sorbic acid, and methyl, ethyl, propyl, and butyl parabens (methyl, ethyl, propyl, and butyl-p-hydroxybenzoates) in meat and nonmeat products was developed. Benzoic acid, sorbic acid, and parabens were extracted from meat and nonmeat products with 70% ethanol. After filtration, extracts were analyzed by reverse phase liquid chromatography. Homogeneously ground samples of fresh sausage and hamburger were fortified with benzoic acid, sorbic acid, and each paraben at 5 different concentrations. Average recovery (after discarding outliers) for each preservative at all 5 levels was greater than 95% with a coefficient of variation less than 5%.Keywords
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