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Journal of Analytical & Bioanalytical Techniques | ISSN: 2155-9872 | Volume 9
World HPLC, Separation Techniques & Pharmacovigilance
World Analytical Chemistry & Mass Spectrometry
18
th
International Conference on
August 29-30, 2018 | Toronto, Canada
&
Determination of the concentration of benzoic acid and sorbic acid in ready to serve products using
High Performance Liquid Chromatography (HPLC)
H W C Krishanthi Karunarathne
University of Peradeniya, Sri Lanka
S
odiumbenzoate and potassiumsorbate are twomajor chemical preservatives which are used in ready to serve products. In this
study, a total of 50 commercial brands of highly consumed ready to serve products were analyzed. The HPLC determination
of the preservatives was performed using a reversed – phase C18 column and UV detection at 235 nm. Flow rate approximately
1.2 ml/min. Eluent for HPLC, mix 50 volume parts of ammonium acetate solution with 40 volume parts of methanol for
HPLC and adjust to a pH of 4.5 to 4.6 with acetic acid. The preservative concentration in samples was using authentic external
standard sodium benzoate and potassium sorbate. Among 50 samples, the minimum and maximum concentration of benzoate
content in various brands were 80ppm and 874ppm and for sorbate was 60ppm to 562ppm respectively, 22% of samples do
not compliance with standard regulations in Sri Lanka. Exposure to these chemical preservatives could be a risk factor for the
human health, especially when their intake was being occurred by various foodstuffs simultaneously.
Biography
H W C Krishanthi Karunarathne has completed her MSc. in analytical chemistry, University of Peradeniya, Sri Lanka. She is the Assistant Government Analyst in
Government Analyst Department in Sri Lanka. She has published more than 10 papers in some reputed journals.
krishanthikaru@gmail.comH W C Krishanthi Karunarathne, J Anal Bioanal Tech 2018, Volume 9
DOI: 10.4172/2155-9872-C1-027