This article describes a method for quantifying antioxidants (vitamin C) and preservatives (citric acid, benzoic acid) in orange juice. The method can be effectively applied by food manufacturers for quality control of food additives.
This document presents an application solution for the simultaneous quantification of ascorbic acid, citric acid, and benzoic acid in orange juice. The method utilizes UV-based detection with a simple extraction procedure to analyze these food additives and preservatives.
The analysis was initially developed on the Agilent 1260 Infinity LC system using a ZORBAX Poroshell EC-C18 column. During recovery studies, greater than 90% recovery was achieved for all three compounds. The method was subsequently optimized into a faster UHPLC method using an Agilent 1290 Infinity LC system.
The method is designed to simultaneously quantify ascorbic acid, citric acid, and benzoic acid.
The new method using the Agilent 1290 Infinity LC system is 5x faster.