Simultaneous determination of benzoic acid and sorbic acid in soy sauce and vinegar by liquid chromatography using a short column and a micellar mobile phase

doi:10.3724/SP.J.1123.2015.09027

Abstract

Abstract:

A rapid and reliable micellar liquid chromatographic method was developed to determinate benzoic acid and sorbic acid in soy sauce and vinegar samples. The samples were injected into a high performance liquid chromatograph (HPLC) directly after a simple dilution and filtration. Two guard columns were used in series as the analytical columns (Zorbax Extend-C₁₈ column, 12.5 mm×4.6 mm, 5 μm). The micellar mobile phase was 0.01 mol/L sodium dodecyl sulfate-0.01 mol/L sodium acetate containing 2% (v/v) isopropanol, adjusting the pH to 4.9 with acetic acid. The diode array detection wavelength was set at 235 nm. Under these conditions, analysis time was in 3.5 min for complete resolution of both analytes. Linearities were established in the range of 10-100 μ g/mL for both analytes. Both the correlation coefficients (r) were 0.9999. The limits of detection (S/N=3) and the limits of quantification (S/N=10) were 0.04 and 0.14 μ g/mL for the two analytes, respectively. The intra-day and inter-day precisions (RSDs) were not more than 5.2%. Spiked recoveries at three levels were from 90.5% to 103.8%. The simplicity of the method makes it a good candidate for use in routine analyses in food quality control.

Key words: benzoic acid, guard columns, micellar liquid chromatography (MLC), sorbic acid, soy sauce, vinegar

CLC Number:

O658

WANG Ping, LI Jie, DING Xiaojing. Simultaneous determination of benzoic acid and sorbic acid in soy sauce and vinegar by liquid chromatography using a short column and a micellar mobile phase[J]. Chinese Journal of Chromatography, 2016, 34(3): 327-331.

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