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Determination of preservative content in pre-made meals by high performance liquid chromatography
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Jing TANG, Jian-Bin TANG*, Tao YE, Ju-Xiang MENG, Shu-Han GAO, Jun-Hong LI
Journal of Food Safety & Quality | 2026, 17(4) : 331 - 337
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Journal of Food Safety & Quality | 2026, 17(4): 331-337
• Food Analysis and Detection •
Determination of preservative content in pre-made meals by high performance liquid chromatography
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Jing TANG, Jian-Bin TANG*, Tao YE, Ju-Xiang MENG, Shu-Han GAO, Jun-Hong LI
Affiliations
  • Changzhou Center for Disease Control and Prevention, Changzhou 213022, China
doi: 10.19812/j.cnki.jfsq11-5956/ts.20250924004
Outline
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Objective

To establish a method for the simultaneous detection of benzoic acid, sorbic acid and dehydroacetic acid in pre-made meals by high performance liquid chromatography.

Methods

Sodium hydroxide solution was added to the sample for ultrasonic extraction. Protein was precipitated with potassium ferrocyanide and zinc acetate solution. Separation was carried out using an Agilent XDB-C18 (4.6 mm×250 mm, 5 μm)chromatographic column. The mobile phase was ammonium acetate solution and methanol (93:7, V:V), with a flow rate of 1 mL/min and a column temperature of 30 ℃. The detection was carried out by a diode array detector with detection wavelengths of 230 nm and 293 nm. At the same time, the spectra of the standard solution and the sample solution were collected respectively by a diode array detector. By comparing the spectra of the target peak in the standard and sample solutions, the samples were further qualitatively confirmed.

Results

The 3 kinds of preservatives had a good linear relationship within the range of 0.5–100.0 mg/L, with correlation coefficients (r)greater than or equal to 0.9994. The limits of detection were 1.7 mg/kg, the limits of quantitation were 5.0 mg/kg, the recovery rates were 92.0%–104.0%, and the relative standard deviations were 0.1–1.6%.

Conclusion

This method is simple, rapid, has good reproducibility and high recovery rate, and is suitable for the rapid detection of 3 kinds of preservatives, namely benzoic acid, sorbic acid and dehydroacetic acid in pre-made meals.

high performance liquid chromatography  /  qualitative confirmation  /  food preservatives
汤晶, 汤健彬, 叶陶, 孟菊香, 高书涵, 黎俊宏. 高效液相色谱法测定预制菜中防腐剂含量. 食品安全质量检测学报, 2026 , 17 (4) : 331 -337 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250924004
Jing TANG, Jian-Bin TANG, Tao YE, Ju-Xiang MENG, Shu-Han GAO, Jun-Hong LI. Determination of preservative content in pre-made meals by high performance liquid chromatography[J]. Journal of Food Safety & Quality, 2026 , 17 (4) : 331 -337 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250924004
Year 2026 volume 17 Issue 4
10
2
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20250924004
  • Receive Date:2025-09-24
  • Online Date:2026-11-05
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  • Received:2025-09-24
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    Changzhou Center for Disease Control and Prevention, Changzhou 213022, China
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表12种不同金属材料的力学参数
科
Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)
属
Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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