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Guarino C.,Ispettorato Centrale Per Il Controllo Della Qualit Dei Prodotti Agroalimentari Laboratorio Of Rome | Fuselli F.,Ispettorato Centrale Per Il Controllo Della Qualit Dei Prodotti Agroalimentari Laboratorio Of Rome | Mantia A.L.,Ispettorato Centrale Per Il Controllo Della Qualit Dei Prodotti Agroalimentari Laboratorio Of Rome | Longo L.,Ispettorato Centrale Per Il Controllo Della Qualit Dei Prodotti Agroalimentari Laboratorio Of Rome
Food Chemistry | Year: 2011

A single method, based on RP-HPLC with UV detection, was developed with the aim of simultaneously quantifying four preservatives in cheeses: benzoic acid, sorbic acid, natamycin and lysozyme. The preservatives were extracted from different cheeses by using the same procedure, and separated by a single RP-HPLC gradient elution showing good resolution, in a short time. Recoveries were always higher than 91%; MDLs ranged from 0.4 to 4.0 μg g-1, and MQLs were included between 1.3 and 13.3 μg g-1; RDS ranged from 1% to 7%. Quantitation was performed in reference to a matrix matched calibration curve. The method was also applied to real samples for the determination of the four preservatives, with satisfying results. © 2011 Elsevier Ltd. All rights reserved. Source

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