Determination of benzoic and sorbic acids in some food products offered for selling in Diyarbakır

In this study, benzoic acid and sorbic acid contens, which are used as protective additives were detected in various for sale products (yoghurt, yoghurt with fruit, white cheese, kashar cheese, molten cheese, ketchup, mayonnaise, airan, fruit juice and vegetative margarine) using HPLC technique and the results were compared with food additives regulations in Turkish Food Codex. DAD (Diode Array Detector) was used together with the HPLC device at 226 nm for Benzoic acid and at 258 nm for Sorbic acid. Reverse-phase C18 column at particle diameter of 250x4.6 mm 5µM was used for the analysis. An acetate buffer-methanol mixture (65:35) was used as the mobile phase. The following results were obtained at the end of the investigation.Amount of Benzoik Acid;In Yoghurt ;8,94-28,30 mg/kgIn Yoghurt with fruit;8,96-9,79 mg/kgIn Airan;1,54-16,57 mg/LIn White Cheese;4,69-56,77 mg/kgKashar Cheese and various kind of Cheese;4,61-15,52 mg/kgIn Ketchup;0,00-874,44 mg/kgIn Mayonnaise;0,00-788,81 mg/kgIn Fruit Juice;0,00-0,00 mg/LIn Vegetative margarine;0,00-0,00 mg/kgIn Fizzy Drink;0,00-76,54 mg/LIn Bread;0,00-0,00 mg/kgIn Jam ;0,00-692,38 mg/kgAmount of Sorbic Acid;In Yoghurt;0,00-0,00 mg/kgIn With Yoghurt;0,00-0,00 mg/kgIn Airan;0,00-0,00 mg/LIn White Cheese;0,00-33,48 mg/kgKashar Cheese and various kind of Cheese;0,00-19,46 mg/kgIn Ketchup;0,00-460,57 mg/kgIn Mayonnaise;0,00-756,07 mg/kgIn Fruit Juice;0,00-0,00 mg/LIn Vegetative margarine;253,03-960,77- mg/kgIn Fizzy Drink;0,00-212,00 mg/LIn Bread;0,00-8,91 mg/kgIn Jam ;0,00-755,52 mg/kg