Determination of benzoic and sorbic acids in Brazilian food

被引：159

作者：

Tfouni, SAV ^{[1
]}

Toledo, MCF ^{[1
]}

机构：

[1] State Univ Campinas, UNICAMP, Fac Food Engn, Dept Food Sci, BR-13081970 Campinas, SP, Brazil

来源：

FOOD CONTROL | 2002年 / 13卷 / 02期

基金：

巴西圣保罗研究基金会;

关键词：

benzoic acid; sorbic acid; HPLC;

D O I：

10.1016/S0956-7135(01)00084-6

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Different brands of soft drink, fruit juice, margarine, yoghurt and cheese available on the Brazilian market were analysed for benzoic and sorbic acids by high performance liquid chromatography (HPLC) with a photodiode array detector. The levels of benzoic and sorbic acids were, respectively, in the range of not detected to 804 mg/l and not detected to 1371 mg/kg, respectively. Only one sample presented a preservative level above that permitted by the legislation in force in Brazil. According to the results it can be predicted that the real utilisation of benzoates and sorbates is significantly lower than the maximum authorised levels. (C) 2002 Elsevier Science Ltd. All rights reserved.

引用

页码：117 / 123

页数：7

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