publication . Article . 2016

Simultaneous Determination of Four Preservatives in Foodstuffs by High Performance Liquid Chromatography

Mohammad Faraji; Farzaneh Rahbarzare;
Open Access English
  • Published: 01 Apr 2016 Journal: Nutrition and Food Sciences Research (issn: 2383-0441, eissn: 2383-3009, Copyright policy)
  • Publisher: Shahid Beheshti University of Medical Sciences
Abstract
Background and objectives:  High concentration of preservatives in food may result in gastrointestinal disturbances whereby some patients suffering from asthma, rhinitis, or urticaria. The aim of this study is the introduction and optimization a new method for simultaneous determination of four preservatives (SB, PS, MP, PP) in foodstuff by high performance liquid chromatography. Materials and methods: Important factors in extraction, separation and determination process were optimized using the one variable at a time method.  Figures of merit of the proposed method were evaluated. The amount of SB, PS, MP, PP in some food samples were determined using...
Subjects
free text keywords: Sauce samples, Sodium benzoate, Potassium sorbate, Parabens, High performance liquid chromatography (HPLC), Nutrition. Foods and food supply, TX341-641
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