Determination of Preservative Compounds in Food Matrices by UHPLC/DAD

Method Description

Sorbic acid and potassium sorbate are widely used preservatives that inhibit the growth of yeasts, molds, and some bacteria in foods and beverages. Testing is necessary to ensure preservative levels remain within regulatory limits while providing adequate protection against spoilage organisms. The analysis verifies that preservative concentrations are optimized for product stability without exceeding maximum permitted levels that could affect taste or safety.