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KMID : 1134820170460030358
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 3 p.358 ~ p.367
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Determination of Preservatives in Raw Materials of Functional Foods by HPLC-PDA and GC-FID
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Kim Jung-Bok
Kim Myung-Chul
Song Sung-Woan
Shin Jae-Wook
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Abstract
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Preservatives, as food additives, are occasionally intrinsic to natural raw materials or sometimes generated during the fermentation process as reported in many research articles. Preservative compounds in raw food materials may persist in the final food product, which is not supposed to include such preservative compounds. In this study, we validated an analytical method for preservative compounds in raw materials of functional foods. Quantification of benzoic acid and sorbic acid was determined using HPLC-PDA analysis after distillation, whereas propionic acid was quantified with GC-FID. A significant set of validation data (accuracy, precision, linearity, recovery, etc) was acquired. A total of 212 samples were collected for analysis of naturally occurred preservatives, and preservatives were detected in 85 samples. Most of the detected samples showed less 10 mg/kg of preservatives. The results of this study provide fundamental data on naturally occurring preservatives in raw materials of functional foods. Moreover, building up a database of naturally occurring preservatives could solve problems in the current scientific data.
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KEYWORD
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food additive, method validation, HPLC-PDA, GC-FID
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