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DEVELOPMENT OF AN HPLC METHOD FOR DETERMINATION OF SOME PRESERVATIVES IN SOY SAUCE
Subject area: Science,Engineering and Technology · Area of research: Chemistry
Abstract
A simple, selective and precise reversed-phase high performance liquid chromatography (HPLC) method has been developed for the simultaneous quantification of benzoic acid (BA), methyl paraben (MP), and butyl paraben(BP) in soy sauce. The preservatives (BA, MP and BP) from soy sauce samples were extracted with a C18 bonded silica SPE cartridge. 10% methanol in 1% orthophosphoric acid solution followed by methanol was found to be the best solution for sample clean-up. The chromatographic separation of HPLC method was performed by using a PerkinElmer Brownlee Analytical DB C18 column (2.1 mm X 100 mm, 1.9 μm) and binary pump. The preservatives were eluted with methanol/NH4OAc buff-er and determined by a gradient elution system in one run (23 minutes) with UV detection at the maximum absorption wave-length, 230 nm for BA, and 254 nm for MP and BP. The average recoveries of benzoic acid, methyl paraben, and butyl paraben were 90, 93 and 100 %, respectively. The calibration curves showed good linearity over the concentration range of 1.0 - 60 μg/g. The regression coefficients were acceptable (R2 > 0.995). This SPE-HPLC method was proved to be a useful protocol for quantification of the preservative in soy sauce.
Keywords
Soy sauce, preservatives; benzoic acid, parabens, solid phase extraction (SPE), HPLC-UV
How to cite this paper
@article{1701498,
author = {Ni Ni Win, Khin Win Aye, Yi Yi Myint},
title = {DEVELOPMENT OF AN HPLC METHOD FOR DETERMINATION OF SOME PRESERVATIVES IN SOY SAUCE},
journal = {Iconic Research And Engineering Journals},
year = {2019},
volume = {3},
number = {2},
pages = {176-181},
issn = {2456-8880},
url = {https://www.irejournals.com/formatedpaper/1701498.pdf},
abstract = {A simple, selective and precise reversed-phase high performance liquid chromatography (HPLC) method has been developed for the simultaneous quantification of benzoic acid (BA), methyl paraben (MP), and butyl paraben(BP) in soy sauce. The preservatives (BA, MP and BP) from soy sauce samples were extracted with a C18 bonded silica SPE cartridge. 10% methanol in 1% orthophosphoric acid solution followed by methanol was found to be the best solution for sample clean-up. The chromatographic separation of HPLC method was performed by using a PerkinElmer Brownlee Analytical DB C18 column (2.1 mm X 100 mm, 1.9 μm) and binary pump. The preservatives were eluted with methanol/NH4OAc buff-er and determined by a gradient elution system in one run (23 minutes) with UV detection at the maximum absorption wave-length, 230 nm for BA, and 254 nm for MP and BP. The average recoveries of benzoic acid, methyl paraben, and butyl paraben were 90, 93 and 100 %, respectively. The calibration curves showed good linearity over the concentration range of 1.0 - 60 μg/g. The regression coefficients were acceptable (R2 > 0.995). This SPE-HPLC method was proved to be a useful protocol for quantification of the preservative in soy sauce.},
keywords = {Soy sauce, preservatives; benzoic acid, parabens, solid phase extraction (SPE), HPLC-UV},
month = {August},
}