مقایسه روش اسپکتروفتومتری با HPLC در اندازه‌گیری سوربات پتاسیم در آبمیوههای صنعتی
محورهای موضوعی :
علوم و صنایع غذایی
منیرالدین شریعت
1
,
لیلا لک‌زاده
2
,
مهرالسادات میرمحمدی
3
1 - دانش آموخته کارشناس ارشد صنایع غذایی، دانشگاه آزاد اسلامی، واحد شهرضا، شهرضا، ایران
2 - استادیار گروه صنایع غذایی، دانشگاه آزاد اسلامی، واحد شهرضا، شهرضا، ایران
3 - استادیار گروه شیمی، دانشگاه آزاد اسلامی، واحد شهرضا، شهرضا، ایران
تاریخ دریافت : 1394/07/26
تاریخ پذیرش : 1395/10/15
تاریخ انتشار : 1395/12/01
کلید واژه:
HPLC,
اسپکتروفتومتری,
سوربات پتاسیم,
آبمیوه,
چکیده مقاله :
امروزه جستجوی نگهدارنده‌ها در مواد غذایی گام مهمی برای تأمین ایمنی غذایی مصرف‌کنندگان است. سوربات پتاسیم یکی از رایج‌ترین نگهدارنده‌ها است که استفاده از آن برای مقابله با فساد قارچی در برخی مواد غذایی مجاز است. هدف از این تحقیق اندازه‌گیری سوربات در آبمیوههای صنعتی، ایران بود که به این منظور از دو روش اسپکتروفتومتری و کروماتوگرافی مایع با کارایی بالا استفاده شد تا با مقایسه نتایج دو روش بتوان میزان قابل اعتماد بودن نتایج روش اسپکتروفتومتری را مورد بررسی قرار داد.. برای این منظور 28 نمونه آبمیوه صنعتی نمونه‌گیری و آزمایش گردید. نتایج نشان داد که 100 درصد آبمیوهها حاوی سوربات پتاسیم بودند. بیشترین میزان سوربات در آب‌‌انار 22/7 و 23/1 میلی‌گرم در لیتر به‌ترتیب در روش اسپکتروفتومتری و HPLC گزارش شد. بالا بودن میزان سوربات در روش اسپکتروفتومتری را می‌توان به تداخل سایر مواد در جذب اشعه ماوراء بنفش دانست. مقایسه نتایج روش اسپکتروفتومتری با HPLC نشان داد که روش اسپکتروفتومتری با وجود سادگی و ارزانی نمی‌تواند برای تعیین میزان دقیق سوربات کارایی داشته باشد. همچنین با توجه به وجود سوربات در آبمیوهها، نظارت بیشتر بر نگهدارنده‌ها لازم به نظر می‌رسد.
چکیده انگلیسی:
Today, assessing the presence of preservatives in food are important measures to ensure food safety. Potassium sorbate is one of the most usual preservatives that acceptable in some of food for suppressing mold spoilage. In this research sorbate was measured in several industrial fruit juices to make a comparison between spectrophotometry and HPLC assays and consequently to examine the reliability of spectrophotometry data. Although the methods were optimized by maximum speed, attention, reduction of solvent consumption. A total of 28 samples of industrial fruit juices was collected and analyzed. The results showed that all of the fruit juices contained potassium sorbate. Highest level of sorbate was determined in pomegranate juice which was estimated at 7.22, 1.23 ppm by spectrophotometer and HPLC, respectively. The high level of sorbate in spectrophotometry method is related to interference of some material due to their absorbance ability of UV-visible ray. The comparison of spectrophotometry and HPLC data showed that in spite of simplicity and low cost of spectrophotometry, it did not have efficiency to determine the exact amount of sorbate. Moreover, due to the presence of sorbate in industrial fruit juices, it is necessary to strictly monitor sorbate concentration in foods.
منابع و مأخذ:
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· Akbari-adergani, B., Eskandari, S. and Bahremand, N. (2013). Determination of Sodium Benzoate and Potassium Sorbet in “Doogh” Samples in Post Market Surveillance in Iran.. Journal of Chemistry Health Risks, 3(1): 65–71.
· Aquino, S., Fadda, A., Barberis, A., Palma, A., Angioni, A., et al. (2013). Combined effects of potassium sorbet, hot water and thiabendazole against green mould of citrus fruit and residue levels. Food Chemistry, 141: 858–864.
· Bahremand, N. and Eskandari, S. (2013). Determination of potassium sorbate and sodium benzoate in "Doogh" by HPLC and comparison with spectrophotometry. International Journal of Bio-Inorganic Hybrid Nanomaterials, 2: 429–435.
· Esfandiarie, Z., Badiey, M., Mahmoodian, P., Sarhangpour, R., Yazdani, E., et al. (2013). Determination of sodium benzoate, potassium sorbet and natamycin content in Iranian yoghurt drink (doogh) and the associated risk of their intake though doogh consumption. Iranian Journal of Public Health, 42: 915–920.
· Ferreira, F., Kemmelmeier, C., Arrotéia C.C. and Costa, C.L. (2013). Inhibitory effect of the essential oil of Curcuma longa L. and curcumin on aflatoxin production by Aspergillus flavus. Food Chemistry, 136: 789–793.
· Gholipour, M., Babai, Z., Mohammadi, Z., Karimzadeh, L., Esfahani Zadeh, M.H. and Abedi, S. (2014). Validation method and determination of potassium sorbate in dough with HPLC. Journal of Medicine Science Mazandaran University, 24(109): 37–44 [In Persian].
· Goren, A.C., Bilsel, G., Simsek, A., Bilsel, M., Akcadag, F., et al. (2015). HPLC and LC–MS/MS methods for determination of sodium benzoate and potassium sorbet in food and beverages: Performances of local accredited laboratories via proficiency tests in Turkey. Food Chemistry, 175: 273–279.
· Gorran, A., Farzaneh, M., Shivazad, M., Rezaeian, M. and Ghassempour, A. (2013). Aflatoxin B1-reduction of Aspergillus flavus by three medicinal plants (Lamiaceae). Food Control, 23: 218–223.
· Heidary, Z. and Sariry, R. (2011). Survey of some food additives on salivary peroxidase and tyrosinase enzyme. Journal of Biology of Zanjan University, 4(4): 41–50 [In Persian].
· Institute of Standards and Industrial Research of Iran. (2008). Method of Potassium Sorbate and Sodium Benzoate Measurement in Food. ISIRI No. 4825 [In Persian].
· Kucukcetin, A., Sik, B. and Demer, M. (2008). Determination of sodium benzoate, potassium sorbet, nitrate and nitrite in some commercial dairy products. GIDA, 3: 159–164.
· Porsan, R., Mojahedy, S., Daroghe, F. and Ranjbar, M. (2014). Determination of potassium sorbate and sodium benzoate in some food samples by HPLC. 21 National Congers of Food Science and Technology, Shiraz [In Persian].
· Prakash, B., Kedia, A., Kumar Mishra, P. and Dubey N.K. (2015). Plant essential oils as food preservatives to control moulds, mycotoxin contamination and oxidative deterioration of agri-food commodities e Potentials and challenges. Food Control, 47: 381–391.
· Pylypiw, HM. and Grether, MT. (2000). Rapid high-performance liquid chromatography method for the analysis of sodium benzoate and potassium sorbet in food. Journal of Chromatography A, 883: 299–304.
· Ruiz-Capillas,C. and Jimenez-Colmenero,F. (2008). Determining preservatives in meat products by flow injection analysis (FIA): A review. Food Addition and Contamination, 25: 1167–1178.
· Saada, B., Baria, M.F., Saleha, M.I., Ahmadb, K. and Talibb, M.K. (2005). Simultaneous determination of preservatives (benzoic acid, sorbic acid, methylparaben and propylparaben) in foodstuffs using high-performance liquid chromatography. Journal of Chromatography, 1073: 393–397.
· Sariry, R. and Ghafory, H. (2011). Investigation sodium benzoate as additive in food by HPLC. Journal of Biology of Lahyjan, 4(4): 37–45 [In Persian].
· Terry, A. and Berger Blair, K. (2013). Rapid, Direct quantitation of the preservatives benzoic and sorbic acid (and salts) plus caffeine in foods and aqueous beverages using supercritical fluid chromatography. Chromatography, 76: 393–399.
· Tfouni, S.A.V. and Toledo, M.C.F. (2002). Determination of benzoic and sorbic acids in Brazilian Food. Food Control, 13: 117–123.
· Uarino, C., Fuselli, F., Mantia, A.L. and Longo, L. (2011). Development of an RP-HPLC method for the simultaneous determination of benzoic acid, sorbic acid, natamycin and lysozyme in hard and pasta filata cheeses. Food Chemistry, 127: 1294–1299.
· Vesal, H., Mortazavian S.A.H., Mohamady, A., Esmaeily, S. (2014). Measurement of potassium sorbate and sodium benzoate in dough sample in released in Tehran by HPLC. Journal of Nutrition and Food Technology, 8(2): 181–190 [In Persian].
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· Ajnavardy, S., Javanmard, M. and Asadolahy, S. (2013). Survey on effects of edible coating based on whey protein and thyme extract. Journal of Iranian Food Science and Technology Research, 8(3): 337–348 [In Persian].
· Akbari-adergani, B., Eskandari, S. and Bahremand, N. (2013). Determination of Sodium Benzoate and Potassium Sorbet in “Doogh” Samples in Post Market Surveillance in Iran.. Journal of Chemistry Health Risks, 3(1): 65–71.
· Aquino, S., Fadda, A., Barberis, A., Palma, A., Angioni, A., et al. (2013). Combined effects of potassium sorbet, hot water and thiabendazole against green mould of citrus fruit and residue levels. Food Chemistry, 141: 858–864.
· Bahremand, N. and Eskandari, S. (2013). Determination of potassium sorbate and sodium benzoate in "Doogh" by HPLC and comparison with spectrophotometry. International Journal of Bio-Inorganic Hybrid Nanomaterials, 2: 429–435.
· Esfandiarie, Z., Badiey, M., Mahmoodian, P., Sarhangpour, R., Yazdani, E., et al. (2013). Determination of sodium benzoate, potassium sorbet and natamycin content in Iranian yoghurt drink (doogh) and the associated risk of their intake though doogh consumption. Iranian Journal of Public Health, 42: 915–920.
· Ferreira, F., Kemmelmeier, C., Arrotéia C.C. and Costa, C.L. (2013). Inhibitory effect of the essential oil of Curcuma longa L. and curcumin on aflatoxin production by Aspergillus flavus. Food Chemistry, 136: 789–793.
· Gholipour, M., Babai, Z., Mohammadi, Z., Karimzadeh, L., Esfahani Zadeh, M.H. and Abedi, S. (2014). Validation method and determination of potassium sorbate in dough with HPLC. Journal of Medicine Science Mazandaran University, 24(109): 37–44 [In Persian].
· Goren, A.C., Bilsel, G., Simsek, A., Bilsel, M., Akcadag, F., et al. (2015). HPLC and LC–MS/MS methods for determination of sodium benzoate and potassium sorbet in food and beverages: Performances of local accredited laboratories via proficiency tests in Turkey. Food Chemistry, 175: 273–279.
· Gorran, A., Farzaneh, M., Shivazad, M., Rezaeian, M. and Ghassempour, A. (2013). Aflatoxin B1-reduction of Aspergillus flavus by three medicinal plants (Lamiaceae). Food Control, 23: 218–223.
· Heidary, Z. and Sariry, R. (2011). Survey of some food additives on salivary peroxidase and tyrosinase enzyme. Journal of Biology of Zanjan University, 4(4): 41–50 [In Persian].
· Institute of Standards and Industrial Research of Iran. (2008). Method of Potassium Sorbate and Sodium Benzoate Measurement in Food. ISIRI No. 4825 [In Persian].
· Kucukcetin, A., Sik, B. and Demer, M. (2008). Determination of sodium benzoate, potassium sorbet, nitrate and nitrite in some commercial dairy products. GIDA, 3: 159–164.
· Porsan, R., Mojahedy, S., Daroghe, F. and Ranjbar, M. (2014). Determination of potassium sorbate and sodium benzoate in some food samples by HPLC. 21 National Congers of Food Science and Technology, Shiraz [In Persian].
· Prakash, B., Kedia, A., Kumar Mishra, P. and Dubey N.K. (2015). Plant essential oils as food preservatives to control moulds, mycotoxin contamination and oxidative deterioration of agri-food commodities e Potentials and challenges. Food Control, 47: 381–391.
· Pylypiw, HM. and Grether, MT. (2000). Rapid high-performance liquid chromatography method for the analysis of sodium benzoate and potassium sorbet in food. Journal of Chromatography A, 883: 299–304.
· Ruiz-Capillas,C. and Jimenez-Colmenero,F. (2008). Determining preservatives in meat products by flow injection analysis (FIA): A review. Food Addition and Contamination, 25: 1167–1178.
· Saada, B., Baria, M.F., Saleha, M.I., Ahmadb, K. and Talibb, M.K. (2005). Simultaneous determination of preservatives (benzoic acid, sorbic acid, methylparaben and propylparaben) in foodstuffs using high-performance liquid chromatography. Journal of Chromatography, 1073: 393–397.
· Sariry, R. and Ghafory, H. (2011). Investigation sodium benzoate as additive in food by HPLC. Journal of Biology of Lahyjan, 4(4): 37–45 [In Persian].
· Terry, A. and Berger Blair, K. (2013). Rapid, Direct quantitation of the preservatives benzoic and sorbic acid (and salts) plus caffeine in foods and aqueous beverages using supercritical fluid chromatography. Chromatography, 76: 393–399.
· Tfouni, S.A.V. and Toledo, M.C.F. (2002). Determination of benzoic and sorbic acids in Brazilian Food. Food Control, 13: 117–123.
· Uarino, C., Fuselli, F., Mantia, A.L. and Longo, L. (2011). Development of an RP-HPLC method for the simultaneous determination of benzoic acid, sorbic acid, natamycin and lysozyme in hard and pasta filata cheeses. Food Chemistry, 127: 1294–1299.
· Vesal, H., Mortazavian S.A.H., Mohamady, A., Esmaeily, S. (2014). Measurement of potassium sorbate and sodium benzoate in dough sample in released in Tehran by HPLC. Journal of Nutrition and Food Technology, 8(2): 181–190 [In Persian].
