Determination of nine preservatives in processed foods using a modified QuEChERS extraction and quantified by HPLC-PDA

Abstract

In this study, a new method was developed for simultaneously determining nine preservatives, that is, benzoic acid (BA), sorbic acid (SOA), dehydroacetic acid (DHA) and PHBAs (methyl <i>p</i>-hydroxybenzoate [PHBA-me], ethyl <i>p</i>-hydroxybenzoate [PHBA-et], isopropyl <i>p</i>-hydroxybenzoate [PHBA-ipro], propyl <i>p</i>-hydroxybenzoate [PHBA-npro]), isobutyl <i>p</i>-hydroxybenzoate [PHBA-ibut] and butyl <i>p</i>-hydroxybenzoate [PHBA-nbut]), in processed foods, employing liquid chromatography (LC). This procedure accelerated sample preparation and improved efficiency by employing modified quick, easy, cheap, effective, rugged and safe (QuEChERS) extraction without clean-up. Samples were prepared with 20 mL of acetonitrile/water (1:1) with the assistance of a ceramic stone. The extract solutions were diluted 10 times or according to the detection amount and then injected into an LC-PDA. This method showed good linearity, and the LOQs were 10 mg/kg for BA, SOA and DHA and 5 mg/kg for the PHBAs. When validating this method, the recoveries of the nine preservatives were in the range 77.0-99.6%, RSD_r values were in the range 0.7-5.3% and those of RSD_wr were in the range 2.3-8.4%. These results suggest that this new method is highly reproducible.