Sequential Injection Chromatography as Alternative Procedure for the Determination of Some Food Preservatives

• Main Authors: Jangbai,W., Wongwilai,W., Grudpan,K., Lapanantnoppakhun,S.
• Format: Article
• Published: Springer New York 2015
• Subjects: Analytical Chemistry; Applied Microbiology and Biotechnology; Food Science; Safety Research; Safety, Risk, Reliability and Quality
• Online Access: http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84862660018&origin=inward; http://cmuir.cmu.ac.th/handle/6653943832/38632
• Institution: Chiang Mai University

Sequential injection chromatography for the determination of benzoic acid (BA), sorbic acid (SOA), and salicylic acid (SA) has been investigated. Separation was performed on a monolithic C-18, (5 × 4. 6 mm) column which is normally used as a guard column, with 1% acetonitrile: ammonium acetate buffer pH 4. 5 as a mobile phase at a flow rate of 1. 20 mL/min at ambient temperature and with the UV detection at 235 nm. Under the conditions, separation of the three compounds was achieved within less than 3 min. Linear calibrations were found to be 1-100 mg/L for the three: BA, SOA, and SA with detection limits of 1. 9, 0. 7, and 0. 3 mg/L. The developed procedure was demonstrated to be an effective alternative fast and simple method for the analysis of food, fruit juice, syrup, and soft drink samples. © 2011 Springer Science+Business Media, LLC.