High Performance Liquid Chromatography Using Ultrasonic Extraction for Benzoic Acid Analysis in Curry Paste Samples
Benzoic acid analysis in curry paste samples were carried out by using high performance liquid chromatography using ultrasonic extraction. Methanol-0.05 M ammonium acetate buffer pH 4.40 in the ratio of 55:45 (%v/v) at a flow rate of 1.00 mL/min was used as the mobile phase and benzoic acid detection was performed at 226 nm using an UV-Visible detector. Under the optimum conditions, linearity of spiked samples ranged from 50 to 3,000 mg/kg. Matrix matched calibrations had determined that benzoic acid contents in southern sour, red, and green curry paste samples were 67.59, 78.62 and 72.33 mg/kg, respectively. Recoveries were obtained from 89.34 to 101.70%, 83.37 to 130.30% and 92.75 to 113.56% with R.S.D. ranged from 2.71 to 6.53%, 4.02 to 11.58% and 5.81 to 6.35%, for southern sour, red, and green curry paste samples, respectively.
N. Thongsrinoon et al., "High Performance Liquid Chromatography Using Ultrasonic Extraction for Benzoic Acid Analysis in Curry Paste Samples", Applied Mechanics and Materials, Vol. 886, pp. 40-45, 2019