VALIDACIÓN DE UN MÉTODO PARA LA DETERMINACIÓN DE ÁCIDO BENZÓICO EN PRODUCTOS LÁCTEOS
Abstract
Se realizó la determinación de Ácido Benzoico (AB) en diferentes productos lácteos con la finalidad de verificar que cumplan con los límites permitidos por la normatividad mexicana. El método utilizado fue la Cromatografía de Líquidos de Alta Resolución. Todos los quesos analizados estuvieron dentro de los límites (0.05 a 0-1%), excepto el tipo Petit suisse con un 0.27%. A pesar de que el AB es considerado como una sustancia segura, es importante tomar en cuenta este resultado, ya que su consumo en exceso puede causar irritación en tracto digestivo, así como una sensibilización química.
Palabras clave: ácido benzoico, productos lácteos, conservadores, ácido benzoico por HPLC, validación.
Benzoic acid, dairy products, conservatives, benzoic acid by HPLC, validation
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