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Sodium Benzoate
Fruit Juice Preservative by HPLC

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Notes: Sodium benzoate is the preservative that is used in juices to inhibit mold growth, prevent spoilage, and preserve freshness. The Code of Federal Regulations, states that sodium benzoate may be used as a preservative in juices, however, its usage should not result in levels exceeding 0.1% in the beverage. Sodium benzoate/ sodium phenylacetate is an intravenously administered, investigational drug used for the treatment of acute hyperammonemia in infants, children, and adults with urea cycle enzyme deficiencies.


Method Conditions


Column Cogent Bidentate™, 4µm, 100A
Catalog No. 40018-75P
Dimensions 4.6 x 75 mm
Mobile Phase 90% acetonitrile / 10% DI water / 0.1% ammonium formate
Flow rate 1.0 mL/minute
Injection Volume  2 µL
Sample sodium benzoate in fruit juice
t0 = 0.603 min, RT = 1.025 min
Detection UV 254 µm


Discussion

A rapid, reliable method is presented for the determination of the preservative sodium benzoate in fruit juice using a Cogent Bidentate™ C18 column. This method can be used to analyze sodium benzoate in sodas, soy sauce, ketchup, peanut butter, cream cheese, and other foods. This method utilizes Aqueous Normal Phase - high-performance liquid chromatography (ANP-HPLC) followed by UV detection for identification of the preservative. The method can detect 0.010% (100 mg/L) of preservative in a juice matrix.






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