Page 110 - Analytical method for food addtives

18
UV at 220 nm
0.01 N H 2 SO 4 :CH 3 CN
(75:25)
Divinyl benzene–styrene
copolymer (DVB-H)
potassium ferricyanide (III) and zinc
and fruit juices diluted and filtered
sulphate. Non-alcoholic beverages
Liquid samples dilute 10 fold in 14 UV at 225 nm 90 % ammonium acetate Supelcosil LC-18 buffer with 10 % mm, mm × 4.6 (250 acetonitrile/ammonium acetate buffer acetonitrile 5 µm) solution. Solid samples blended with same buffer solution 1:5 followed by dilution as for liquid samples 15 DAD at 280 nm Gradient of water–form
Yogurt samples treated with

Foods Quince jam Cranberry juice Pharm- aceutical syrup Yogurt, non- alcoholic beverages and fruit juices

HPLC HPLC HPLC HPLC HPLC