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Food Science and Biotechnology
→ Food Science and Biotechnology 2018 ; 27(1): 291-298
Simultaneous and rapid analysis of chemical preservatives in processed animal products by ultra-performance liquid chromatography
Jwahaeng Park1,2, Sunju Choi1, Donghwan Oh1, Jae-Hyung Mah3
1Ministry of Food and Drug Safety, Cheongju, Chungcheongbuk-do 28159, Republic of Korea, 2Department of Biotechnology, Korea University, Seoul 02841, Republic of Korea, 3Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea
ABSTRACT
An ultra-performance liquid chromatographytunable ultraviolet method was optimized and validated for the simultaneous analysis of nine chemical preservatives in processed animal products. The limits of detection and quantification for the preservatives were within the ranges of 0.02–0.23 and 0.07–0.76 µg/mL, respectively. The relative standard deviations for intraday analyses of retention time and peak area were 0.00–0.23 and 0.03–2.93%, respectively, whereas, those for interday analyses were 0.67–2.30 and 2.12–5.37%, respectively. Of the nine preservatives spiked into six different animal products, dehydroacetic acid spiked into soft cheese exhibited the lowest recovery rate of 72.1 ± 0.36% at the lowest concentration (0.25 g/kg). Comparing data between UPLC and high-performance liquid chromatography with a 5% significance level, the t-statistic was 1.42. Moreover, sorbic acid was detected in 16 animal products (0.11–2.49 g/kg) when 278 products were analyzed for preservatives.
KEYWORD
Ultra-performance liquid chromatography, High-performance liquid chromatography, Preservatives, Processed animal products, Simultaneous determination
Food Science and Biotechnology 2018 ; 27(1): 291-298
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