Page 104 - Analytical method for food addtives

Analytical methods for food additives
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Column Reference Detection Conditions 1 FID at 280 ºC Oven temp: 80–210 ºC, mm (i.d.) mm × 2 1.8 8 ºC/min; injection port coiled glass with 3 % 200 ºC, N 2 carrier OV-1 on 100–200 mesh 20 mL/min Varaport 30. 2 MS selected ion Injection 1 µL, temp Ultra 1 (cross-linked monitoring (SIM) 250 ºC; splitless flow methy

Summary of methods for benzoic acid in foods Sample preparation/extraction Extracted with ether and into aq NaOH and CH 2 Cl 2 . Converted to TMS esters Homogenised with water at pH 1. Extracted into ether, evaporated, added acetonitrile. For GC evaporated acetonitrile and formed TMS esters Solvent extraction with heptanoi

Table 7.1 (a) Matrix Method Foods GC Foods GC–MS (SIM) Foods GC Foods GC–MS (SIM)