Volume 23, Issue 109 (2-2014)                   J Mazandaran Univ Med Sci 2014, 23(109): 37-44 | Back to browse issues page

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Gholipour M, Babai Z, Mohammadi Z, Karimzadeh L, Esfahani zadeh M H, Abedi S. Validation Method and Determination of Potassium Sorbat in Dough with HPLC. J Mazandaran Univ Med Sci. 2014; 23 (109) :37-44
URL: http://jmums.mazums.ac.ir/article-1-3240-en.html
Abstract:   (7559 Views)
Background and purpose: According to the confirmed dangerous side effects of chemical preservatives such potassium sorbate in public health and food safety, accurate monitoring of the presence of preservatives in food is necessary. Since, according to Iran national standard, using potassium sorbate in dough as preservative is prohibited, so, this study aimed to investigate the presence of potassium sorbate in dough and validation method of potassium sorbate detection. Material and methods: In this study, 100 dough samples were collected from Mazandaran province factories. The samples were analyzed by high performance liquid chromatography (HPLC), UV detectors. Validation was performed according to USP and ICH guidelines. Results: The correlation coefficient of curve equation was 99.9%. The linearity rang was from 19 to 100 µg/ml and the limit of detection LOD and limit of quantification (LOQ) were 6.37 and 19.11 µg/ml, respectively. The accuracy of repeatability and intermediate precision of the range were acceptable. Potassium sorbate was detected in 32% samples. Content of Potassium sorbate in 22% of samples was greater than 100 mg/kg and in 10% of samples were lower than 100 mg/kg. Conclusion: With regard to the presence of potassium sorbate in dough samples despite of Iran national standard ban on the use of it in dough, continues monitoring of several preservatives such as potassium sorbate seems to be necessary.
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Type of Study: Research(Original) | Subject: health

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