Publication: HPLC and LC-MS/MS methods for determination of sodium benzoate and potassium sorbate in food and beverages: Performances of local accredited laboratories via proficiency tests in Turkey
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2015-05-15T00:00:00Z
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Goren, AHMET CEYHAN
BILSEL, Gokhan
SIMSEK, Adnan
BILSEL, Mine
AKCADAG, Fatma
TOPAL, Keyser
OZGEN, Hasan
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Abstract
High Performance Liquid Chromatography LC-UV and LC-MS/MS methods were developed and validated for quantitative analyses of sodium benzoate and potassium sorbate in foods and beverages. HPLC-UV and LC-MS/MS methods were compared for quantitative analyses of sodium benzoate and potassium sorbate in a representative ketchup sample. Optimisation of the methods enabled the chromatographic separation of the analytes in less than 4 min. A correlation coefficient of 0.999 was achieved over the measured calibration range for both compounds and methods (HPLC and LC-MS/MS). The uncertainty values of sodium benzoate and potassium sorbate were found as 0.199 and 0.150 mg/L by HPLC and 0.072 and 0.044 mg/L by LC-MS/MS, respectively.
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Goren A. C. , BILSEL G., SIMSEK A., BILSEL M., AKCADAG F., TOPAL K., OZGEN H., -HPLC and LC-MS/MS methods for determination of sodium benzoate and potassium sorbate in food and beverages: Performances of local accredited laboratories via proficiency tests in Turkey-, FOOD CHEMISTRY, cilt.175, ss.273-279, 2015