en Food Science Food Science پژوهشي Research <p dir="ltr"><strong>Background and objectives</strong>:&nbsp; 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.</p> <p dir="ltr"><strong>Materials and methods</strong>: Important factors in extraction, separation and determination process were optimized using the one variable at a time method.&nbsp; 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.</p> <p dir="ltr"><strong>Result:</strong> 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</p> <p dir="ltr">&nbsp;<strong>Conclusion:</strong> 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.</p> Sauce samples, Sodium benzoate, Potassium sorbate, Parabens, High performance liquid chromatography (HPLC) 43 50 http://nfsr.sbmu.ac.ir/browse.php?a_code=A-10-199-1&slc_lang=en&sid=1 Mohammad Faraji mohammadfaraji2010@gmail.com 10031947532846001452 10031947532846001452 Yes Standard Research Insitute Farzaneh Rahbarzare farzane.rahbarzare@yahoo.com 10031947532846001453 10031947532846001453 No bDepartment of Food Science and Technology, Faculty of Science and innovative technology, Islamic Azad University of Pharmaceutical Sciences