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OPTIMIZING THE PROCESS OF ANALYZING AND EVALUATING CONTENT OF BENZOIC ACID ADDITIVES IN SOME MEAT PRODUCTS USING HIGH - PERFORMANCE LIQUID CHROMATOGRAPHY
Corresponding Author(s) : Le Thi Tuyet Anh
UED Journal of Social Sciences, Humanities and Education,
Vol. 6 No. 4 (2016): UED JOURNAL OF SOCIAL SCIENCES, HUMANITIES AND EDUCATION
Abstract
This article presents a process for analyzing benzoic acid in meat products using high-performance liquid chromatography (HPLC) in defined optimal conditions (room temperature; C18 column; detector DAD, λ = 235nm; injection sample volume 10μL; ratio of mobile phase solvent MeOH/acetate buffer 50:50 with a flow rate of 0.8 mL/min). The established process meets the standard requirements of AOAC:directrix equation, correlation coefficient; limit of detection LOD = 0.03ppm and limit of quantification LOQ = 0.05ppm; RSDretention time = 0.33;RSDpeak area = 1.63%; recovery level, H% = 90% ÷ 96%; Interlaboratory test comparison shows that the method constructed has brought good results. Analyzing 54 samples of food products made from meat collected in the markets proved that the samples of ham and cold cuts satisfied quality indicators for benzoic acid additives; however,13 out of 28 samples (occupying 46.43%) of pork pie and beef pie failed to meet those indicators, for their content of benzoic acid was as high as 1.3 ÷ 6 times compared to Vietnamese standards.
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