MLC Determination of Preservatives in Cranberry Foodstuffs |
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| Authors: | Lidia P Loginova Artem U Kulikov Elena Y Yakovleva Alexander P Boichenko |
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| Institution: | (1) Department of Chemical Metrology, Kharkov V.N. Karazin National University, Svoboda Square 4, 61077 Kharkov, Ukraine;(2) Laboratory of Pharmacopoeial Analysis, Scientific and Expert Pharmacopoeial Centre, Astronomicheskaya Street 33, 61085 Kharkov, Ukraine |
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| Abstract: | Optimized conditions for the determination of 14 food preservatives were selected by using interpretative optimization strategy
and Derringer’s desirability function for combining three main chromatographic goals: resolution, separation time and ruggedness.
The best mobile phase for separation by micellar liquid chromatography contains 0.045 M SDS and 1.0% (v/v) 1-pentanol at pH 2.5 adjusted with trichloroacetic acid. The accuracy of the method was confirmed by analysis of spiked
samples and is useful for routine analysis of food preservatives in drinks due to simple sample preparation, safety and low
cost of micellar mobile phases.
Presented in part by A.P. Boichenko at the 4th Black Sea Basin Conference on Analytical Chemistry, 19–23 September, 2007,
Sunny Beach, Bulgaria. |
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| Keywords: | Micellar liquid chromatography Preservatives in fruit juices Derringer’ s desirability function Optimization of separation |
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