ABSTRACT
Objective:To develop a method for the determination of potassium sorbate in Xiao 'er Kechuanling oral solution by HPLC.Methods:A Phenomenex Gemini C18 column (250 mm ×4.6 mm, 5 μm) was used, and the mobile phase was 0.02 mol· L-1 sodium dihydrogen phosphate (adjusting pH to 4.0 with phosphoric acid)-acetonitrile (80:20).The flow rate was 1.0 ml· min-1 and the detection wavelength was set at 262 nm.The column temperature was 30℃and the injection volume was 20μl.Results:The linear range of potassium sorbate was 8.584-85.840μg· ml-1(r=0.9999).The recovery of potassium sorbate was 100.0％and the RSD was 0.47％(n=9).The limit of detection was 0.43 ng and the limit of quantitation was 1.29 ng.Conclusion:After the valida-tion, the method can be used for the assay of potassium sorbate in Xiao'er Kechuanling oral solution .
ABSTRACT
Alicyclobacillus acidoterrestris is considered to be one of the important target microorganisms in the quality control of acidic canned foods. There is an urgent need to develop a suitable method for inhibiting or controlling the germination and outgrowth of A.acidoterrestris in acidic drinks. The aim of this work was to evaluate the chemicals used in the lemon industry (sodium benzoate, potassium sorbate), and lemon essential oil as a natural compound, against a strain of A.acidoterrestris in MEB medium and in lemon juice concentrate. The results pointed out that sodium benzoate (500-1000-2000 ppm) and lemon essential oil (0.08- 0.12- 0.16%) completely inhibited the germination of A. acidoterrestris spores in MEB medium and LJC for 11 days. Potassium sorbate (600-1200 ppm) was more effective to inhibit the growth of the microbial target in lemon juice than in MEB medium. The effect of sodium benzoate, potassium sorbate and essential oil was sporostatic in MEB and LJC as they did not affect spore viability.
Subject(s)
Alicyclobacillus/drug effects , Alicyclobacillus/physiology , Anti-Bacterial Agents/pharmacology , Citrus/chemistry , Microbial Viability/drug effects , Oils, Volatile/pharmacology , Anti-Bacterial Agents/isolation & purification , Culture Media/chemistry , Oils, Volatile/isolation & purification , Sodium Benzoate/pharmacology , Spores, Bacterial/drug effects , Spores, Bacterial/physiologyABSTRACT
Os fungos termorresistentes dos gêneros Byssochlamys, Neosartorya e Talaromyces representam grave problema para a indústria processadora de alimentos, especialmente de frutas e hortaliças, em virtude da ocorrência de ascosporos extremamente resistentes e/ou de micotoxinas termo estáveis. Com o propósito de fornecer subsídios quanto ao uso de quantidades mais racionais de conservantes pela indústria de alimentos e, portanto, tornar seu consumo menos danoso à população, o presente estudo determinou in vitro a concentração mínima de metabissulfito de sódio, benzoato de sódio e sorbato de potássio necessária e suficiente para inibir o crescimento micelial e a germinação de ascósporos de B. fulva, N. fischeri e T.flavus em meio de cultivo acidificado (pH 3,5). Foi demonstrado que metabissulfito de sódio em baixas concentrações é tão eficiente na inibição dos fungos mencionados quanto aos demais conservantes em altas concentrações. Por comparação com os procedimentos utilizados pelas indústrias de alimentos, é possível inferir que estas podem reformular o uso de conservantes, considerando-se o tipo de matéria-prima, a temperatura de processamento, a combinação e concentração efetivamente necessária de aditivos, bem como os efeitos tóxicos desses compostos para a saúde humana.