Instrumental methods involved in the analysis of preservatives in food and cosmetics products

Abstract

Analyzing the presence and concentration of preservatives in food and cosmetics is vital for quality control and safety. Various instrumental methods are employed for this purpose, each with its unique set of advantages. High-Performance Liquid Chromatography (HPLC) and Gas Chromatography (GC) are widely used for their high accuracy and specificity, often coupled with Mass Spectrometry (MS) for enhanced sensitivity and identification. Fourier Transform Infrared Spectroscopy (FTIR) offers quick, non-destructive analysis, while UV/Visible Spectroscopy provides a straightforward approach for compounds that absorb UV or visible light. For analyzing metal-based preservatives, Inductively Coupled Plasma Mass Spectrometry (ICP-MS) is exceptionally sensitive and precise. Other methods like Nuclear Magnetic Resonance (NMR) and Thin Layer Chromatography (TLC) also contribute to the analytical toolbox. The choice of method depends on the type of preservative, the sample matrix, and the required detection limits. Often, a combination of these techniques is employed for a comprehensive analysis.