QUANTITATIVE DETERMINATION OF SORBIC ACID AND SODIUM BENZOATE IN CITRUS JUICE

Abstract

ABSTRACT A procedure has been developed using anion exchange high pressure liquid chromatography (HPLC) which is capable of determining microgram quantities of two common food preservatives, sodium benzoate and sorbic acid, in citrus juices. The compounds are eluted from the column with a simple buffer system and detected with a variable wavelength spectrophotometer. Simultaneous determination is possible. Centrifugation and filtration are the only sample preparations required and HPLC analysis time is less than 10 min. Results, confirmed by ultraviolet absorption and phosphorimetric analyses, are accurate and reproducible. Analysis of fortified juice samples in the common ranges yields values within 5% of the prepared concentration.