SIMULTANEOUS DETERMINATION OF SORBIC ACID, BENZOIC-ACID AND PARABENS IN FOODS - A NEW GAS-CHROMATOGRAPHY MASS-SPECTROMETRY TECHNIQUE ADOPTED IN A SURVEY ON ITALIAN FOODS AND BEVERAGES

被引：37

作者：

DELUCA, C

PASSI, S

QUATTRUCCI, E

机构：

[1] Istituto S. Gallicano (IFO), Rome, 00153

[2] Istituto Nazionale della Nutrizione, Rome, 00179

来源：

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT | 1995年 / 12卷 / 01期

关键词：

SORBATES; BENZOATES; PARABENS; FOOD; DRINKS; GC-MS ANALYSIS;

D O I：

10.1080/02652039509374273

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A gas chromatographic-mass spectrometric technique is described for the simultaneous determination of sorbates, benzoates and other lipophilic preservatives in foods and beverages. The selected ions monitoring (SIM) technique allowed unambiguous identification of the compounds under study. This methodology eliminated all kinds of interferences from the complex food matrices which affect most routinely-used techniques, HPLC included. A very simple and time-saving extraction procedure was therefore employed, since subsequent purification steps were unnecessary, even for detection of trace levels of preservatives. The detection limits fell within the range of 100-200 pg. With this analytical technique, we have conducted a survey on sorbic acid, benzoic acid, methyl, ethyl, and propyl LT-hydroxybenzoate levels in 249 samples of foods and beverages on sale in markets in the Rome area. Samples were chosen from among those currently preserved by these additives. All compounds were also determined by a routinely-used HPLC technique for method comparison.

引用

页码：1 / 7

页数：7

共 19 条

[1] Arya S.S., Thakur B.R., Degradation products of sorbic acid in aqueous solutions, Food Chemistry, 29, pp. 41-49, (1988)
[2] Bolin H.R., Stafford A.E., Flath R.A., Increased specificity in sorbic acid determination in stored dried prunes, Journal of Agricultural and Food Chemistry, 32, pp. 683-685, (1984)
[3] Bui L.V., Cooper C., Reverse phase liquid chromatographic determination of benzoic and sorbic acid in foods, Journal of the Association of Official Analytical Chemists, 70, pp. 892-896, (1987)
[4] Chirchester F., Tanner F.W., Antimicrobial food additives, Handbook of Food Additives, pp. 115-184, (1972)
[5] Ciaccio L.L., Determination of potassium sorbate in low calorie salad dressings, Food Technology, 20, pp. 73-75, (1966)
[6] Freese E., Sheu C.W., Galliers E., Function of lipophilic acids as antimicrobial food additives, Nature, 241, pp. 321-325, (1973)
[7] Hoevem T., Separation, identification and estimation of aromatic food preservatives and sorbic acid by paper chromatography and ultraviolet spectrophotometiy, Journal of the Association of Agricultural Chemists, 45, pp. 902-910, (1962)
[8] Khandelwal G.D., Wedzicha B.L., Nucleophilic reactions of sorbic acid, Food Additives and Contaminants, 7, pp. 685-694, (1990)
[9] Kinderlerer J.L., Hatton P.V., Fungal metabolites of sorbic acid, Food Additives and Contaminants, 7, pp. 657-669, (1990)
[10] Kueppers F.J., Jans J.A., Reverse-phase liquid chromatographic determination of benzoic and sorbic acids in fresh cheese, Journal of the Association of Official Analytical Chemists, 71, pp. 1068-1071, (1988)

← 1 2 →