Open AccessLevels of Benzoic and Sorbic Acid Preservatives in Commercially Produced Ready to Serve Products in Sri Lanka
Publication year - 2019
Publication title -
journal of chemistry: education research and practice
Language(s) - English
Resource type - Journals
ISSN - 2578-7365
DOI - 10.33140/jcerp.03.02.02
Subject(s) - sorbic acid , preservative , food preservatives , benzoic acid , sodium benzoate , chemistry , high performance liquid chromatography , acetic acid , food science , column chromatography , food additive , chromatography , potassium sorbate , jams , organic chemistry , sugar
Benzoic acid, sorbic acid are widely used for food preservation. The analyses of these preservatives in 100 differentfood products were performed. Therefore 100 samples including, 10 carbonated beverages, 20 jams, 10 jelly drinks,10 jelly cups, 30 ready to serve drinks, 10 nectars, and 10 sauces were analysed by using high performance liquidchromatography. The HPLC determination of the preservatives was performed using a reversed – phase C18column and UV detection at 235 nm. Flow rate approximately 1.2ml/min. Eluent for HPLC, mix 50 volume parts ofAmmonium Acetate solution with 40 volume parts of methanol for HPLC and adjust to a pH of 4.5 to 4.6 with aceticacid. The preservative concentration in samples was used as external standards for sodium benzoate and potassiumbenzoate. Levels were compared with Food Act and Food Standards Regulation in Sri Lanka. Both benzoic acidand sorbic acid were detected in a range of 1120ppm to 30ppm and 582ppm to 16ppm respectively. Although 65%of the samples was not compliant with the Food Act and Food Regulations in Sri Lanka.