Simultaneous Determination of Multiple Preservatives in Fruits and Vegetables by HPLC
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Abstract:
A HPLC method was developed for the determination of multiple preservatives in fruits and vegetables, including ortho-phenyl phenol, thiabendazole, imazalil, carbendazim, cinnamaldehyde, 2-naphthol, and 2,4-dichlorobenzene oxygen ethanoic acid. Samples were extracted by alkaline ether. The extract was dissolved in methanol and finally injected into the HPLC system after the extraction solution was evaporated to dry on a rotary evaporator. The separations were effected by the gradient elution mode using a mobile phase composed of methanol-phosphate buffer (pH 6.8) at the flow of 0.8 mL/min. The eight preservatives were separated on an ODS-SP C18 column and then detected using a DAD detector with detection wavelength of 190~400 nm. The correlation coefficient of this method ranged from 0.9991 to 0.9997. The recoveries at spiked levels ranged from 93.4% to 97.4% and the relative standard deviations (RSD) ranged from 0.53 to 1.96. The results demonstrated that this method was simple, sensitive and accurate, which had a promising potential for practical applications in the determination of preservatives.
