مقایسه روش اسپکتروفتومتری با HPLC در اندازه‌گیری سوربات پتاسیم در آبمیوههای صنعتی

نوع مقاله: مقاله پژوهشی

نویسندگان

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

چکیده

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. 

کلیدواژه‌ها


عنوان مقاله [English]

Comparison of Spectrophotometry and HPLC methods in measurement of potassium sorbate in industrial fruit juices

نویسندگان [English]

  • M. Shariat 1
  • Lakzadeh, L Lakzadeh, L 2
  • M. Mirmohammady 3
1 MSc student in Food Technology, Islamic Azad University, Shahreza branch, Shahreza, Iran
2 Associate Professor in Food Technology, Islamic Azad University, Shahreza branch, Shahreza, Iran
3 Associate Professor in Chemistry, Islamic Azad University, Shahreza branch, Shahreza, Iran
چکیده [English]

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.

کلیدواژه‌ها [English]

  • ssium sorbet
  • Fruit juice
  • Spectrophotometry
  • HPLC
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