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Feng X.-P.,Huizhou Quanlity and Measuring Supervision Testing Institute | Zeng X.-Y.,Huizhou Quanlity and Measuring Supervision Testing Institute | Fu L.-M.,Huizhou Quanlity and Measuring Supervision Testing Institute | Tang L.-N.,Huizhou Quanlity and Measuring Supervision Testing Institute | And 2 more authors.
Modern Food Science and Technology | Year: 2013

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.

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