Validation Method and Determination of Potassium Sorbat in Dough with HPLC

摘要: Background and purpose: According to the confirmed dangerous side effects of chemical preservatives such potassium sorbate in public health food safety, accurate monitoring presence is necessary. Since, according Iran national standard, using dough as preservative prohibited, so, this study aimed investigate validation method detection. Material methods: In study, 100 samples were collected from Mazandaran province factories. The analyzed by high performance liquid chromatography (HPLC), UV detectors. Validation was performed USP ICH guidelines. Results: correlation coefficient curve equation 99.9%. linearity rang 19 μg/ml limit detection LOD quantification (LOQ) 6.37 19.11 μg/ml, respectively. accuracy repeatability intermediate precision range acceptable. Potassium detected 32% samples. Content 22% greater than mg/kg 10% lower mg/kg. Conclusion: With regard despite standard ban on use it dough, continues several seems be