Detection of 6 Preservative Residues of in Orange by High Performance Liquid Chromatography
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Abstract:
A method was established to detect 6 kinds of fruit preservatives including p-methyl hydroxybenzoate, p-ethyl hydroxybenzoate, ethyl naphthol ,4-phenyl phenol,2,4-dichlorobenzene oxygen ethanoic acid (2,4-D) and diphenyl ether in orange by High Performance Liquid Chromatography (HPLC). The samples were extracted by ether and purified by activated carbon column and analyzed on a reversed phase C18 column using 55% CH3OH-45% H2O (pH 3) as mobile phase with a Diode array detector at 208 nm. The calibration curves showed good linear relatioship between the peak areas and concentrations of 6 preservatives in the range of 1.2~4.0 μg/mL, with correlation coefficients more than 0.999. Standard addition recovery ranged from 85.65% to 106.50% with relative standard deviation (RSD) from 2.36% to 6.78%. The limit of detection of ethyl naphthol was 0.5 μg/kg and the other five were 1.0 μg/kg. The method was simple, rapid and accurate, with high sensitivity and reproducibility, which was suitable for the analysis of the 6 preservatives mentioned above in orange.
