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Determination of Food Preservatives in Orange Juice by Reversed‐Phase Liquid Chromatography
Author(s) -
LEE HYOUNG S.,
ROUSEFF RUSSELL L.,
FISHER JAMES F.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb13880.x
Subject(s) - chromatography , chemistry , sorbic acid , preservative , high performance liquid chromatography , orange juice , benzoic acid , food preservatives , dehydroacetic acid , orange (colour) , acetonitrile , solvent , organic chemistry , food science
An isocratic high‐performance liquid chromatographic (HPLC) method has been developed to determine benzoic acid, sorbic acid, and methyl and propyl esters of p‐hydroxygenzoic acid (parabens) in orange juice. The HPLC system consists of a reversed‐phase column (150 × 6.0 mm i.d.) packed with a rigid polystyrene‐divinylbenzene gel, a solvent system of acetonitrile‐0.05M KH 2 P0 4 (40:60) with flow rate of 1.0 mL/min and 230 nm detection. Including sample preparation, a complete determination can be accomplished in 30 min. The method recovered 93% or more of all preservatives with the exception of high concentrations (500 ppm) of parabens.