МЕТОДИ ЗА ОПРЕДЕЛУВАЊЕ НА БЕНЗОАТИ И СОРБАТИ ВО ХРАНА METHODS FOR DETERMINATION OF BENZOATES AND SORBATES IN FOOD

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Објавено: Jun 1, 2014

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Biljana Petanovska-Ilievska
Ss. Cyril and Methodius University in Skopje, Faculty of Agricultural Sciences and Food - Skopje, Republic of North Macedonia
Vladimir Arsov
Ss. Cyril and Methodius University in Skopje, Faculty of Agricultural Sciences and Food - Skopje, Republic of North Macedonia
Lence Velkoska - Markovska
Ss. Cyril and Methodius University in Skopje, Faculty of Agricultural Sciences and Food - Skopje, Republic of North Macedonia
Mirjana S. Jankulovska
Ss. Cyril and Methodius University in Skopje, Faculty of Agricultural Sciences and Food - Skopje, Republic of North Macedonia

Апстракт

The results obtained from determination of benzoates and sorbates in different food matrix using High performance liquid chromatography and UV spectroscopy are presented in this paper. The obtained results from determination, using HPLC method 1, is accurate and precise enough for determination of benzoates and sorbates in cheese, jam, jelly, marmalade and fat. The total time for analysis of test samples (extraction and HPLC analysis) is less than 20 min. For HPLC method 2, sodium salicylate is used as an internal standard to improve the precision and accuracy of the method. The tests results showed that some compounds added in cookies as vanilla and flavoring substances in yoghurt and pickles, interferes with sodium benzoate and potassium sorbate signals. The obtained concentrations of benzoates and sorbates using HPLC method 2 were lower than the obtained concentration using UV method.

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Издание
Том 62 (2014): Journal of Agricultural, Food and Environmental Sciences, JAFES
Рубрика
Articles

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