Analysis of Sodium Benzoate Levels in Cinnamon Syrup Using High Performance Liquid Chromatography Method
Analisis Kadar Natrium Benzoat pada Sirup Kayu Manis dengan Metode Kromatografi Cair Kinerja Tinggi
The sodium benzoate in cinnamon syrup is used as a preservative. The use of sodium benzoate has been regulated by the BPOM, which should not exceed 600 mg / kg. Consuming drinks containing sodium benzoate continuously can trigger cancer, because sodium benzoate is a carcinogen in the body. The purpose of this research was to determine the content and levels of sodium benzoate in cinnamon syrup. Cinnamon syrup samples researched were 2 samples. The method used was reverse phase high performance liquid chromatography. The mobile phase used was methanol: aquabidest (3:97), octadecyl silica stationary phase with column dimensions of 250 × 4.6 mm, flow rate of 1 mL / minute, UV-Vis detector 225 nm, and injection volume of 20 μL. The sodium benzoate content obtained in the cinnamon syrup 1 sample was 113.53 mg / kg and the cinnamon syrup 2 sample was 103.36 mg / kg. Based on this research, it can be ignored that cinnamon syrup is proven to contain sodium benzoate and is safe for consumption because its levels do not exceed the maximum permissible threshold value.
Keywords: Cinnamon syrup; HPLC method; Preservative