Page 109 - Analytical method for food addtives

64 Analytical methods for food additives

Reference 8 9 10 11 12 13

Detection UV at 230 nm UV at 227 nm UV at 240 and 254 nm UV at 223 nm UV at 227 nm DAD at 280 nm

Mobile phase Acetonitrile–phosphate buffer (40+60) 8 % MeOH in phosphate buffer at pH 6.7 2 % acetic acid/MeOH (95:5), flow rate 1.5 mL/ min at room temperature Citric acid/sodium citrate buffer:acetonitrile, programmed Phosphate–methanol (90:10), flow rate 1.2 mL/min at room temperature Gradient of water–formi

cm

mm × mm, 10 µm) C18 Spherisorb ODS-1 mm, mm × Spherisorb ODS-2 (25 cm, 5 µm)

Column PRP-1 (250 4.1 mm × 4.6 (250 5 µm) µ-Bondapak CN Kromasil 100-5C18 ODS C18 (150 mm, 5 µm) 4.6 × 0.46

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