Goren, AHMET CEYHANBILSEL, GokhanSIMSEK, AdnanBILSEL, MineAKCADAG, FatmaTOPAL, KeyserOZGEN, Hasan2020-10-292020-10-292015-05-15Goren 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, 2015http://hdl.handle.net/20.500.12645/26440High 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.ArticleWOS:0003488785000388491661361510.1016/j.foodchem.2014.11.094