Page 107 - Analytical method for food addtives

E210–13: Benzoic acid 63

5 m/z) 6 7

FID at 310 ºC, ionisation energy 70 eV MS 50– m/z (105 500 FID at 250 ºC FID at 290 ºC

Oven temp:125–315 ºC, 10 ºC/min; injection port 250 ºC, N 2 carrier 1 mL/min 2 µL aliquots of eluate manually injected. Oven temperature programmed 70–160 ºC, injection port 250 ºC, nitrogen carrier at 14.7 mL/min 0.1 µL direct injection. Oven temperature programmed 100–300 ºC, injection port 290 ºC, helium carrier

Fused-silica capillary m × column HP-5 (30 mm, 1 µm) 0.32 m × Two columns (15 mm i.d.) 0.53 5 % diphenyl-95 % (i) dimethylsiloxane, 3 µm (HP-5) 50 % diphenyl-50 % (ii) dimethylsiloxane, 1 µm (HP-50) m × CP-SIL 8CB (30 mm, 1.5 µm) 0.53

Samples manually extracted with a mixture of solvents then subjected to continuous SPE system Solid samples require pretreatment: liquid–liquid extraction, evaporation of extract and residue dissolved in 0.1 M HNO 3 . Samples inserted to SPE (XAD-2 column) flow system at pH 1. Elution with 150 µL ethyl Sample (1 mL) tran

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

GC GC GC