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Rapid Determination for Benzoic Acid, Sorbic Acid, Phenyllactic Acid, Phenylalanine, and Saccharin Sodium in Vinegar by High-Performance Liquid Chromatography–UV

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Abstract

Preservatives and sweeteners are always added in the food production process, which can extend the life and flavor of food. Benzoic acid and saccharin sodium are commonly used as preservatives and sweeteners respectively. Phenyllactic acid as a natural preservative, mainly produced by phenylalanine fermentation, may exist in fermented food. The objective of the current study is to develop a reverse-phase HPLC-UV method for simultaneous determination of benzoic acid, sorbic acid, phenyllactic, phenylalanine, and saccharin sodium in vinegar. They were separated on Sapphiresil TM (C18) column (250 × 4.6 mm, 5 μm) with a mobile phase consisting of methyl alcohol:ammonium acetate buffer (pH 6.44; 0.02 M) (20:80, v/v) ran in isocratic mode at a flow rate of 1 mL/min. Complete baseline separation of five analytes was achieved in < 12 min, the linear range was 0.25–50 μg/mL with a correlation coefficient R2 value > 0.9975, the method was validated with recoveries in the 96.93 to 118.42% range, and RSD was 0.39–6.21%. The detection limits of phenylalanine, benzoic acid, saccharin sodium, sorbic acid, and phenyllactic acid were 0.25, 0.01, 0.01, 0.025, and 0.05 mg/L. This method could be used for determining of benzoic acid, sorbic acid, phenyllactic acid, phenylalanine, and saccharin sodium in vinegar.

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Funding

The research leading to these results has received funding from the National Natural Science Foundation of China (grant number 21801031), the open fund of Chongqing Key Laboratory of Industrial Fermentation Microorganism (grant number LIFM201703), Collaborative Innovation Center for Domestic Waste Recycling (Chongqing University of Science and Technology) (contract number SHLJZYH 2018-005), and Chongqing Municipal Social and Rural Science and Technology Innovation Project (Study on Detection Technology of Various Organophosphates in Children’s Cosmetics).

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Authors and Affiliations

  1. College of Chemistry and Chemical Engineering, Chongqing University of Science and Technology, Chongqing, China

    Zhu Cheng, Qin Ran, Jie Liu, Xing Deng, Huidong Qiu, Zhengfu Jia & Xiaodong Su

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  1. Zhu Cheng
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  2. Qin Ran
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  3. Jie Liu
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  4. Xing Deng
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  5. Huidong Qiu
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  6. Zhengfu Jia
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  7. Xiaodong Su
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Correspondence to Xiaodong Su.

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Conflict of Interest

Zhu Cheng declares that he has no conflict of interest. Qing Ran declares that she has no conflict of interest. Jie Liu declares that he has no conflict of interest. Xing Deng declares that she has no conflict of interest. Huidong Qiu declares that he has no conflict of interest. Zhengfu Jia declares that she has no conflict of interest.

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Cheng, Z., Ran, Q., Liu, J. et al. Rapid Determination for Benzoic Acid, Sorbic Acid, Phenyllactic Acid, Phenylalanine, and Saccharin Sodium in Vinegar by High-Performance Liquid Chromatography–UV. Food Anal. Methods 13, 1673–1680 (2020). https://doi.org/10.1007/s12161-020-01784-6

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