摘要：In modern food technology, chemical preservation has become a common practice which is swelling up day by day. As a preservative formaldehyde is used in noodles, tofu, fruits and much another foodstuff to prolong their shelf-life and attractiveness not only in the Asian country but also all over the world. An experimental study for the level of formaldehyde concentration in three different brand noodles available in three different bazaars in Dhaka city of Bangladesh was determined by high performance liquid chromatography. Handmade noodles sample was used as the control to compare the range of formaldehyde content with commercial brand noodles. A Luna 5 μm C18 100 Å column (250×4.60 mm) was used for the chromatographic analysis. Chromatographic separation was accomplished by the extraction of acetonitrile derivatized with 2, 4- Dinitrophenylhydrazene and H3PO4 (85%) and the chromatograms were recorded at 355nm. The mobile phase was made up of 50% acetonitrile. The limit of detection and quantification for formaldehyde was 1.94mg/100gm and 5.88mg/100gm respectively. Results of the determination showed that the range of formaldehyde concentration (mg/100g) varies from 1.94mg/100g to 2.43mg/100g for brand 1 noodles, 1.74mg/100g to 1.88mg/100g for brand 2 noodles and 1.72mg/100g to 2.70mg/100g for brand 3 noodles in three different bazaars whereas the concentration was found as 1.69mg/100g for handmade noodles.
