出版社：Nepal Food Scientists and Technologists Association (NEFOSTA)
摘要：The research was carried out first time in Nepal to study the residue level of benzoic acid in fruits and vegetable products by HPLC method. Altogether, 40 different samples of pickles, tomato ketchups, jam and some fresh condiments were analyzed. The maximum concentration of benzoic acid (2192.4mg/kg) was found in pickles made in household level, while minimum quantity (10.29mg/kg) was found in jam product. Altogether, 19.35% of samples analyzed were found to be contaminated with higher quantity of benzoic acid as comparing to mandatory standard of Nepal. Individually, 33.33%, 10.00% and 11.11% of samples were found to be substandard for pickles, tomato ketchups and jam respectively. Apparently, pickle samples were found to have higher amount of benzoic acid as compare to others and no any evidence for natural contamination of benzoic acid in vegetable products was observed. Furthermore, a simple water extraction method for sample preparation and new HPLC procedure was established as a routine method for benzoic acid analysis. J. Food Sci. Technol. Nepal, Vol. 6 (110-113), 2010 DOI: http://dx.doi.org/10.3126/jfstn.v6i0.8271
关键词：Benzoic acid;HPLC;Water extraction;Fruits and vegetable products
