The third SMIIC MC Training within the SMIIC MC Work Plan 2021 – 2023 was on the Extraction and Analysis of Sodium Benzoate in Ketchup by HPLC-UV which was given on Tuesday, 03 Aug, 2021 virtually, technically hosted by SMIIC General Secretariat.

The training was given by the host NMI: SASO National Metrology and Calibration Center.

General Description: The training covers the extraction of sodium benzoate from ketchup and analysis by HPLC

Objective: To provide knowledge to participants on the effective extraction of sodium benzoate from ketchup and enhance their analysis skill

Who should attend: The training was intended for staff working in organic measurement laboratories at NMIs

References used: The in-house validated method of sodium benzoate analysis

Guide to the expression of uncertainty in measurement (GUM)

EURACHEM / CITAC Guide CG 4 Quantifying Uncertainty in

Analytical Measurement, 3rd Ed.

Lecturers: Mr. Abdulrahman R. Alaskar (ar.askar@saso.gov.sa)

Proof Dr. Adel B. Shehata (a.shehata@saso.gov.sa)

Mr. Mohammed Alrashed (ma.rashed@saso.gov.sa)

Subject/Topics:

 What is sodium benzoate

 Uses of sodium benzoate

 Possible Hazards of sodium benzoate

 Extraction of sodium benzoate from ketchup

 Sonication and Purification

 Calibration of HPLC-UV

 Results and uncertainty

 Recovery study

 Decision Rule