Abstract
ABSTRACTA method for the determination of sorbic acid (2,4‐hexadienoic acid) in citrus fruit is described. The method consists of extraction of the peel with methanol, clean‐up of the extract by solvent partitioning and column chromatography, and quantitative determination by reverse‐phase HPLC using UV detection. The method is applicable to orange, lemon, and grapefruit and the detection limit is 0.5 ppm. Analysis of fruit fortified with 1–10 ppm sorbic acid indicated an average recovery of 95.6% with a coefficient of variance of 2.9%.
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