Özdemir Ayşe, Şanlı Senem, Sardoğan Barış, Sardoğan Seyfi
Division of Biochemistry, School of Medicine, Uşak University, 64100 Uşak, Turkey.
Department of Chemistry, Faculty of Science and Arts, Usak University, Uşak, Turkey.
Int J Anal Chem. 2020 Jan 23;2020:6049028. doi: 10.1155/2020/6049028. eCollection 2020.
The sorbic acid and its salts have been widely used in the food industries for many years as important food preservatives in order to inhibit the growth of various bacteria, yeasts, and fungi in acidic media. The health effects have led to limitation on the concentrations that can be used in food. Because of that, the analytical determination of these preservatives is important for consumer interest and protection. The purpose of this study is to determine the concentration of sorbic acid in cheese samples by using HPLC. For HPLC analysis, an X-Terra RP-18 (150 × 4.60 mm i.d. × 5 m) column was selected as the stationary phase at 25°C. Analysis time is about 3 minutes. The developed method was applied to 10 different cheese samples collected from the Turkish market. The levels of sorbic acid in the analyzed samples were between 21.3 mg/kg and 511.3 mg/kg.
山梨酸及其盐类作为重要的食品防腐剂，多年来在食品工业中被广泛使用，以抑制酸性介质中各种细菌、酵母和真菌的生长。其对健康的影响导致了食品中可使用浓度的限制。因此，这些防腐剂的分析测定对于消费者的利益和保护至关重要。本研究的目的是使用高效液相色谱法（HPLC）测定奶酪样品中山梨酸的浓度。对于HPLC分析，选用X-Terra RP-18（150×4.60 mm内径×5μm）色谱柱作为固定相，柱温为25°C。分析时间约为3分钟。所建立的方法应用于从土耳其市场收集的10种不同奶酪样品。分析样品中山梨酸的含量在21.3 mg/kg至511.3 mg/kg之间。
