Determination of Sodium Benzoate in Dairy Products
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Fang Liu, Qingqing Shen, Honghui Chen, Zhixin Zhang, Xiaoqi Yang
To establish a simple and feasible pretreatment method for the determination of benzoic acid in dairy products by high performance liquid chromatography. Benzoic acid in dairy products was determined by high performance liquid chromatography after protein and fat were removed by precipitator. Benzoic acid showed a good linear relationship in the range of 0-30 mg/L (r = 0.9999). The detection limit was 0.2 mg/L benzoic acid. The key of this kind of sample treatment is how to remove protein completely without affecting the measurement results, that is, to find a more ideal precipitator. The dialysis method is used for the overnight dialysis treatment of the sample and then is determined by high performance liquid chromatography. The method is time consuming and is not conducive to the analysis and determination of a large number of samples. The recovery of the method is 91.1% to 101.2% of benzoic acid. The relative standard deviation of benzoic acid was 2.7%. The concentration of sodium benzoate in the range of 0-2.5 (m∥g) has a good linear relationship between A and concentration c. It can be quantitatively analyzed according to the standard curve method. The recovery rate of this method is 103.6%, variation. The coefficient is less than 1.20. The accuracy and precision of the method are satisfactory, and the operation is simple and easy. The method is simple, rapid, accurate and easy to operate, and is suitable for the determination of benzoic acid, sorbic acid and sodium saccharin in dairy products, and the results are satisfactory.
Dairy Products, Benzoic Acid, Determination