I have to apply and develop a method of the HPLC-UV and this is the first time I'm using this device. I have to detect preservatives such as benzoic or sorbic acids in three different types of food items. Any suggestion on a good method will be well appreciated.
Please refer
http://www.fsis.usda.gov/wps/wcm/connect/80689fb4-dbac-4f22-9375-96d5e2b811f4/CLG_BSP_01.pdf?MOD=AJPERES
http://www.scientificbulletin.upb.ro/rev_docs_arhiva/full2156.pdf
http://tchie.uni.opole.pl/ecoproc10a/DzieciolWodnicka_PECO10_1.pdf
http://www.knauer.net/fileadmin/user_upload/produkte/files/Dokumente/application_notes/vfd0003n_preservatives_in_foodstuffs_cosmetics_hplc.pdf
Try this conditions for Benzoic Acid
C18 column with 150mm x 4.6mm, 5 micron
MP: Methanol-0.02mol.L -1KH2PO4 solution (pH adjusted to 3.1 with H3PO 4)--60∶40,
Detection wavelength: 270 nm
Flow rate and column temperature can be choosed based on your requirement of Retention time.
Most preservatives will absorb strongly in UV region after extraction into a suitable organic solvent. Check the lambda max for the preservative and conduct tests to select optimal extraction solvent from the food matrix. Many methods are available on the web as highlighted by Ahila Wani. Good luck!
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