[صفحه اصلی ]   [Archive]  
:: صفحه اصلي :: درباره نشريه :: آخرين شماره :: تمام شماره‌ها :: جستجو :: ثبت نام :: ارسال مقاله :: تماس با ما ::
:: دوره 3، شماره 2 - ( 1-1395 ) ::
جلد 3 شماره 2 صفحات 43-50 برگشت به فهرست نسخه ها
Simultaneous Determination of Four Preservatives in Foodstuffs by High Performance Liquid Chromatography
چکیده:   (2138 مشاهده)

Background and objectives:  High concentration of preservatives in food may result in gastrointestinal disturbances whereby some patients suffering from asthma, rhinitis, or urticaria. The aim of this study is the introduction and optimization a new method for simultaneous determination of four preservatives (SB, PS, MP, PP) in foodstuff by high performance liquid chromatography.

Materials and methods: Important factors in extraction, separation and determination process were optimized using the one variable at a time method.  Figures of merit of the proposed method were evaluated. The amount of SB, PS, MP, PP in some food samples were determined using the proposed method.

Result: The results showed that the obtained chromatogram of extract was free of significant interferences. The preservatives recoveries ranged from 88% to 110 %. Concentration of SB, PS, MP and PP in the 20studied samples ranges between N.D-639.9, N.D -214.5, N.D -579.8 and N.D -30.5 mg kg-1, respectively

 Conclusion: The performance and reliability of proposed method as a simple, efficient and fast method for determination of SB, PS, MP, PP in the food samples was demonstrated.

متن کامل [PDF 333 kb]   (1988 دریافت)    
نوع مطالعه: پژوهشي | موضوع مقاله: عمومى
دریافت: ۱۳۹۴/۹/۲۵ | پذیرش: ۱۳۹۵/۲/۱۲ | انتشار: ۱۳۹۵/۲/۱۲
ارسال نظر درباره این مقاله
نام کاربری یا پست الکترونیک شما:

کد امنیتی را در کادر بنویسید >




DOI: 10.18869/acadpub.nfsr.3.2.43


XML     Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Faraji M, Rahbarzare F. Simultaneous Determination of Four Preservatives in Foodstuffs by High Performance Liquid Chromatography. Nutr Food Sci Res. 2016; 3 (2) :43-50
URL: http://nfsr.sbmu.ac.ir/article-1-141-fa.html
Simultaneous Determination of Four Preservatives in Foodstuffs by High Performance Liquid Chromatography. 1. 1395; 3 (2) :43-50

URL: http://nfsr.sbmu.ac.ir/article-1-141-fa.html

دوره 3، شماره 2 - ( 1-1395 ) برگشت به فهرست نسخه ها
Nutrition and Food Sciences Research
Persian site map - English site map - Created in 0.052 seconds with 794 queries by yektaweb 3535