Method Validation of Alkyl Parabens Content in Soy-sauce

Abstract

Alkyl p-hydroxybenzoates (alkyl parabens) is acidic food additive preservative prevents the microbial growth. Addition of alkyl parabens in food must meet the safety requirement from Codex. The objective of the study was to do method validation in analysis of the alkyl (methyl-, ethyl, propyl-, butyl-) parabens content in soy-sauce. The method used was applied High Performance Liquid Chromatography (HPLC) technique. Performance of the method was measured by several parameters. The R2 value of linearity for all alkyl paraben was above 0.990. Limit of detection for methyl-, ethyl-, propyl-, and butyl paraben were 0.15, 0.13, 0.12 and 0.12 μg/ml, respectively. Limit of quantification for methyl-, ethyl-, propyl-, and butyl paraben were 5.00, 7.95, 8.17, and 8.30 ppm, respectively. Recovery of all alkyl parabens were above 87% and the coefficient of variation were below 11%. The method showed good specificity, accuracy, and precision. The method was valid based on those parameters and could be used as a routine laboratory method.