Determination of P-hydroxybenzoate Preservatives in Vinegar by High-Performance Liquid Chromatography
A high-pressure gradient liquid chromatography method was established for the analysis of para hydroxybenzoatemethyl,ethyl,propyl,and butyl esters in vinegar.After removing the protein from the sample,it was extracted with water and detected using a high-pressure liquid chromatograph.The content of methyl,ethyl,and propyl hydroxybenzoate ranges from 0.25 mg/L to 100 mg/L,with a correlation coefficient greater than 0.999.The content of butyl hydroxybenzoate ranges from 1.0 mg/L to 400 mg/L,with a correlation coefficient greater than 0.999.The detection limits for methyl,ethyl,propyl,and butyl hydroxybenzoate were 1,1,0.8 and 3 mg/kg,respectively.At four spiking levels of 1,4,10 and 25 mg/kg,the spiked recoveries of methyl,ethyl,propyl,and butyl hydroxybenzoate in the samples were 95.59％-104.52％,93.21％-108.05％,97.75％-107.98％,and 97.48％-103.67％,respectively.The relative standard deviations were all less than 5％(n=6).This method was suitable for the rapid determination of para hydroxybenzoic methyl,ethyl,propyl,and butyl esters in vinegar.
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