HPLC and LC-MS/MS methods for determination of sodium benzoate and potassium sorbate in food and beverages: Performances of local accredited laboratories via proficiency tests in Turkey

Food Chemistry

Volumn 175, Issue , 2015, Pages 273-279

  Gören, Ahmet C ^a   Bilsel, Gökhan ^a   Şimşek, Adnan ^a   Bilsel, Mine ^a   Akҫadaʇ, Fatma ^a   Topal, Kevser ^a   Ozgen, Hasan ^b  

^a NATIONAL METROLOGY INSTITUTE   (Turkey)

^b Zivak Technologies   (Turkey)

Author keywords

Food additives; HPLC UV; Ketchup; LC MS MS; Method validation; Orange juice; Potassium sorbate; Proficiency testing; Sodium benzoate; Uncertainty budget

Indexed keywords

BUDGET CONTROL; FOOD ADDITIVES; FRUIT JUICES; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; POTASSIUM; POTASSIUM SORBATE; SODIUM;

HPLC-UV; KETCHUP; LC-MS/MS; METHOD VALIDATIONS; ORANGE JUICE; PROFICIENCY TESTING; SODIUM BENZOATE; UNCERTAINTY BUDGET;

BENZOIC ACID;

BENZOIC ACID; FOOD ADDITIVE; SORBATE POTASSIUM; FOOD PRESERVATIVE; SORBIC ACID;

ARTICLE; FOOD ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LABORATORY; LIMIT OF DETECTION; LIMIT OF QUANTITATION; REFERENCE VALUE; TANDEM MASS SPECTROMETRY; ANALYSIS; BEVERAGE; CHEMISTRY; PROCEDURES; TURKEY;

LYCOPERSICON ESCULENTUM;

BEVERAGES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD PRESERVATIVES; SODIUM BENZOATE; SORBIC ACID; TANDEM MASS SPECTROMETRY; TURKEY;

EID: 84916613615     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.11.094     Document Type: Article

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