Abstract
Sequential injection chromatography for the determination of benzoic acid (BA), sorbic acid (SOA), and salicylic acid (SA) has been investigated. Separation was performed on a monolithic C-18, (5 × 4.6 mm) column which is normally used as a guard column, with 1% acetonitrile: ammonium acetate buffer pH 4.5 as a mobile phase at a flow rate of 1.20 mL/min at ambient temperature and with the UV detection at 235 nm. Under the conditions, separation of the three compounds was achieved within less than 3 min. Linear calibrations were found to be 1–100 mg/L for the three: BA, SOA, and SA with detection limits of 1.9, 0.7, and 0.3 mg/L. The developed procedure was demonstrated to be an effective alternative fast and simple method for the analysis of food, fruit juice, syrup, and soft drink samples.
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Acknowledgments
The authors thank the Commission on Higher Education (CHE) and The Thailand Research Fund (TRF) through Research grant for support. Additional partial support from the Center of Excellence for Innovation in Chemistry: Post Graduate Education and Research Program in Chemistry (PERCH-CIC) is also acknowledged.
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Jangbai, W., Wongwilai, W., Grudpan, K. et al. Sequential Injection Chromatography as Alternative Procedure for the Determination of Some Food Preservatives. Food Anal. Methods 5, 631–636 (2012). https://doi.org/10.1007/s12161-011-9276-3
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DOI: https://doi.org/10.1007/s12161-011-9276-3