Lozano Valeria A, Camiña José M, Boeris María S, Marchevsky Eduardo J
Departamento de Química, Facultad de Ciencias Exactas y Naturales, Universidad Nacional de La Pampa, Av. Uruguay 151, 6300 Santa Rosa, La Pampa, Argentina.
Talanta. 2007 Sep 15;73(2):282-6. doi: 10.1016/j.talanta.2007.03.041. Epub 2007 Mar 25.
A new method to determine a mixture for preserving sorbic and benzoic acids in commercial juices is proposed. The PLS-2 model was obtained preparing 40 standard solutions adding concentration of sorbic and benzoic acid to filtered natural juices of apple, lemon, orange and grapefruit. The concentration of analytes in the commercial samples was evaluated using the obtained model by UV spectral data. The PLS-2 method was validated by high performance liquid chromatography (HPLC), finding a relative error less than 12% between the PLS-2 and HPLC methods in all cases.
提出了一种测定市售果汁中山梨酸和苯甲酸保存混合物的新方法。通过向苹果、柠檬、橙子和葡萄柚的过滤天然果汁中添加山梨酸和苯甲酸浓度来制备40种标准溶液，从而获得偏最小二乘法（PLS-2）模型。利用紫外光谱数据，通过所获得的模型评估市售样品中分析物的浓度。通过高效液相色谱法（HPLC）对PLS-2方法进行验证，发现在所有情况下，PLS-2方法与HPLC方法之间的相对误差均小于12%。
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