Page 106 - Analytical method for food addtives

7
FID at 290 ºC
helium carrier at 4 mL/min
programmed 100–300 ºC,
0.1 µL direct injection.
injection port 290 ºC,
Oven temperature
m ×
mm, 1.5 µm)
CP-SIL 8CB (30
0.53
MeOH) was added. Mixture acidified
Samples manually extracted with a 5 FID at 310 ºC, Oven temp:125–315 ºC, Fused-silica capillary ionisation energy 10 ºC/min; injection port m × column HP-5 (30 mixture of solvents then subjected to 70 eV MS 50– 250 ºC, N 2 carrier mm, 1 µm) 0.32 continuous SPE system m/z) m/z (105 500 1 mL/min 6 FID at 250 ºC 2 µL
Sample (1 mL) transferred to 7 mL
xybenzene (IS) dissolved in 20 %
vial. 0.5 mL 0.2 % (1,4-dihydro-
with 5 % HCl and vortexed

Fatty foods Foods acetate Vinegar, pickle condiment liquid, soy sauce, fish sauce

GC GC GC