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Determination of Sorbic Acid in Cheese Samples by Rapid HPLC-DAD Method   
Yazarlar
Öğr. Gör. Dr. Ayşe ÖZDEMİR Öğr. Gör. Dr. Ayşe ÖZDEMİR
Kastamonu Üniversitesi
Senem Sanli
Baris Sardogan
Seyfi Sardogan
Özet
The sorbic acid and its salts have been widely used in the food industries for many years as important food preservatives in order to inhibit the growth of various bacteria, yeasts, and fungi in acidic media. The health effects have led to limitation on the concentrations that can be used in food. Because of that, the analytical determination of these preservatives is important for consumer interest and protection. The purpose of this study is to determine the concentration of sorbic acid in cheese samples by using HPLC. For HPLC analysis, an X-Terra RP-18 (150 × 4.60 mm i.d. × 5 m) column was selected as the stationary phase at 25°C. Analysis time is about 3 minutes. The developed method was applied to 10 different cheese samples collected from the Turkish market. The levels of sorbic acid in the analyzed samples were between 21.3 mg/kg and 511.3 mg/kg.
Anahtar Kelimeler
Makale Türü Özgün Makale
Makale Alt Türü ESCI dergilerinde yayımlanan tam makale
Dergi Adı INTERNATIONAL JOURNAL OF ANALYTICAL CHEMISTRY
Dergi ISSN 1687-8760
Makale Dili İngilizce
Basım Tarihi 01-2020
Cilt No 2020
Doi Numarası 10.1155/2020/6049028
BM Sürdürülebilir Kalkınma Amaçları
Atıf Sayıları
WoS 6
Determination of Sorbic Acid in Cheese Samples by Rapid HPLC-DAD Method

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