Services on Demand
Food Science and Technology (Campinas)
Print version ISSN 0101-2061On-line version ISSN 1678-457X
AQUINO, Francisco Wendel Batista de; AMORIM, Adriany G. Nascimento; PRATA, Laércio Favilla and NASCIMENTO, Ronaldo Ferreira do. Determination of additives, furanic aldehydes, sugars and caffeine in beverages by high performance liquid chromatographic: validation of methodologies. Ciênc. Tecnol. Aliment. [online]. 2004, vol.24, n.1, pp.32-38. ISSN 0101-2061. http://dx.doi.org/10.1590/S0101-20612004000100007.
In this work methodologies chromatographic have been evaluated and validated for the determination of caffeine, furfural, 5-HMF, saccharin, sodium benzoate glucose, fructose, acid citric and acid ascorbic in different food products of Ceara State, Brazil. The study has been evidenced that 66% of the cajuinas, present low quality because of the process of heating, and 12% of the soft drinks presented content of sodium benzoate above the limit tolerated by Brazilian legislation and 29% of the soft drinks illegal saccharin addition. The methodologies were validated in function of the precision, experimental recovery, linearity of the analytical curves, limit of detection and quantification for each compound studied. The precision (R.S.D%) of the determination of each compound varied of 2.85 to 8.35 % and recovery was between 95,1 to 105,5 %. The linearity of the analytical curves were satisfactory with coefficients of correlation greater than 0.990. The limit of detection and quantification of each compound were obtained in level of µg/L.
Keywords : HPLC; additives; furanic aldehydes; caffeine; food products.