In this project we describe a reversed-phased HPLC method that allows the simultaneous determination of the preservatives benzoic (BA), sorbic (SA) and ascorbic acids (AA) in wine and foodstuffs. The separations were effected by using a C18 varian column and a mobile phase of ammonium acetate buffer (pH 4.4) – methanol (65:35) to elute BA, SA and AA. The flow rate was 1.0 ml/min and the detector wavelength was set at 245nm. However specific parameters for analysis of wines and beverages (with or without alcohol) were optimized. Under these conditions, effective separation of the three components was achieved in less than 8 min. The developed method was applied to the determination of ten brands of industrial wines, all available on the Greek retail market. The range of preservatives found were from not detected (nd)-1294, nd – 400.5, nd – 489.7 mg kg-1 for BA, SA and AA, respectively.
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