Simultaneous determination of benzoic acid, sorbic acid, and propionic acid in fermented food by headspace solid-phase microextraction followed by GC-FID
A simple and environmentally friendly method was developed for simultaneous determination of benzoic acid, sorbic acid, and propionic acid in fermented food samples. The analytes were extracted and pre-concentrated by headspace solid-phase microextraction (HS-SPME) and analysed by GC-FID. Central composite design (CCD) was conducted for the optimization of HS-SPME conditions. Under optimal conditions, a good linear range was obtained in the range of 5–150 mg L−1. The limit of detection (LOD) values were 1.1–1.7 mg L−1. The developed method was successfully applied to determine the concentration of three organic acid preservatives in various fermented food samples, including thai shrimp paste, pickled vegetables, soy sauce and fish sauce, with high accuracy (recoveries were between 83% and 109%) and good precision (%RSD was less than 6.0% and 4.5% for intra-day and inter-day, respectively).