Page 108 - Analytical method for food addtives

Analytical methods for food additives
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Column Reference Detection Mobile phase 8 UV at 230 nm Acetonitrile–phosphate mm × PRP-1 (250 buffer (40+60) mm, 10 µm) 4.1 9 UV at 227 nm 8 % MeOH in phosphate C18 Spherisorb ODS-1 buffer at pH 6.7 mm, mm × 4.6 (250 5 µm) 10 UV at 240 2 % acetic acid/MeOH µ-Bondapak CN and 254 nm (95:5), flow rate 1.5 mL/ min at
g)

Sample preparation/extraction SPE extraction using C18 cartridge (SEP-PAK) Beverages diluted 10 fold. Jams (5 diluted with water (65 mL), sonicate made up to 100 mL. Filter and inject Sample filtered through 0.45 µm Extracted by shaking with methanol, centrifuging and filtering Proteins were precipitated, methanol add

Matrix Orange juice Beverages and jams 20 µL Fruit filter juices Foods Labaneh (concen- trated set yogurt) Quince jam

Table 7.1 cont’d (b) Method HPLC HPLC HPLC HPLC HPLC HPLC