Determination of benzoic acid in chilli sauce by high performance liquid chromatography

J. S. Chia and Z. Badriah

Abstract

A method is described for the determination of benzoic acid in chilli sauce by high performance liquid chromatographv (HPLC) using a RP-13 Hewlett Packard column, and 5% methanol and methanol (50:50) as the mobile phase. It was detected at 254 nm by using the variable wavelength detector. Recoveries of 81.5% ± 2.11% was obtained when 5 μg of standard benzoic acid was used in the recovery studies. Good agreement was obtained between results from HPLC and steam distillation methods, except some interference, possibly due to the presence of volatile acids was observed in the higher results obtained by the steam distillation method.

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