High pressure liquid chromatographic determination of methyl and propyl p-hydroxybenzoates in comminuted meats

A method was developed for determining methyl and propyl p-hydroxybenzoates (methyl and propyl parabens) in comminuted meats. The parabens were extracted from the meat sample with acetonitrile. After filtering, the extract was analyzed by reverse phase high pressure liquid chromatography, using a 254 nm absorbance detector. Samples of bologna, chicken roll, and chopped ham were fortified with approximately 100, 200, and 400 ppm of each paraben. Average recoveries were 92% for methyl paraben and 94% for propyl paraben.