Quantitative Determination Of Sodium Benzoate And Potassium Sorbate In Processed Meat Products By Hplc

Abstract

Sodium benzoate and potassium sorbate are the two typical preservatives widely used in Vietnam. The aim of this study was to survey and consider the amounts and presence of these preservatives in processed meat products by using High-performance liquid chromatography (HPLC) method. 90 samples of brands and no brands including Vietnamese pork rolls, pâtés, hams, sausages, and fermented pork rolls that available at markets in Ho Chi Minh City were analysed for these two preservatives. There was a preference of using sodium benzoate in all samples. Among 90 samples, sodium benzoate was detected in 53.3% of samples and 17.8% of them exceeded the ML, while potassium sorbate was found in 24.4% of samples and only 2.2% of them exceeded the regulated amounts. 46.4% of Vietnamese pork rolls, 12.5% of pâtés, and 9.1% of fermented pork rolls had sodium benzoate exceeded the ML, whilst ham and sausage samples contained the concentrations inside the safety limits. Only one Vietnamese pork roll sample and one sausages sample had potassium sorbate concentrations surpassing the ML. Furthermore, branded samples showed a significantly different results in compared with no branded samples. Of branded samples, exceeding sodium benzoate levels was detected in 10% of samples and none of samples found surpassing potassium sorbate limit amounts. Nevertheless, 27.5% and 5% of unbranded samples had sodium benzoate and potassium sorbate higher than the ML, respectively. New strategies should be established to monitor the usage of the two preservatives. Key words: processed meat products, sodium benzoate, potassium sorbate, HPLC.