Optimization of determination method of food preservatives sodium benzoate and potassium sorbate in milk and beverages by high performance liquid chromatogrphy

  • Yerbolat Sailaukhanuly al-Farabi Kazakh National University
  • Аnastassiya Bokareva al-Farabi Kazakh National University
  • Аinur Kazbekova al-Farabi Kazakh National University
DOI: https://doi.org/10.15328/chemb_2013_4111-117
Keywords: preservatives, sodium benzoate, potassium sorbate, liquid chromatography

Abstract

Determination method of food preservatives sodium benzoate (Е 211)and potassium sorbate (Е 202) in milk and beverages by high performance liquid chromatogrphy was optimized. Chromatographic separation was performed on a column Zorbax Eclipse XDB-C18 with 75 mm length, 4.6 mm internal diameter and particle size - 3 microns. Detection was performed at 235 nm wavelength with simultaneous recording of the spectrum in the range 190-900 nm. The time of analysis was 3.5 min. The detection limit for sodium benzoate was 0.07 mg/L for potassium sorbate and 0.06 mg/L.

Author Biographies

Yerbolat Sailaukhanuly, al-Farabi Kazakh National University
Center of Physical Chemical Methods of Research and Analysis
Аnastassiya Bokareva, al-Farabi Kazakh National University
Center of Physical Chemical Methods of Research and Analysis
Аinur Kazbekova, al-Farabi Kazakh National University
Center of Physical Chemical Methods of Research and Analysis

References

1. Codex Alimentarius Food Hygiene Basic Texts. Food and Agricultural Organization (FAO) of the United Nations – World Health Organization (WHO). Rome, 1997.

2. Sarafanova L. A. Food additives: encyclopedia [Pishhevye dobavki: Jenciklopedija], 2nd edition, - SP:GIOED, 2004. 808 p.

3. TR TS 029/2012 “Safety requirements of food additives, flavorings, and processing aids” [Trebovanija bezopasnosti pishhevyh dobavok, aromatizatorov i tehnologicheskih vspomogatel'nyh sredstv].

4. TR TS 021/2011 “Food Safety” [O bezopasnosti pishhevoj produkcii]. Piper P.W. Resistance of Yeasts to Weak Organic Acid Food Preservatives // Laskin A., Gadd G., Sariaslani S. Advances in applied microbiology. Elsevier. Vol.77, 2011. P. 97–113.

Published
2013-09-14
How to Cite
Sailaukhanuly, Y., BokarevaА., & KazbekovaА. (2013). Optimization of determination method of food preservatives sodium benzoate and potassium sorbate in milk and beverages by high performance liquid chromatogrphy. Chemical Bulletin of Kazakh National University, 72(4), 111-117. https://doi.org/https://doi.org/10.15328/chemb_2013_4111-117
Issue
Vol 72 No 4 (2013): Chemical Bulletin of Kazakh National University
Section
Analytical Chemistry
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