Page 112 - Analytical method for food addtives

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Reference
22
20
21
and the measurement of the initial rate and
mM sodium dodecyl sulphate and 10 %
mM sodium cholate,
The method involved the formation of the
terbium (III) and trioctylphosphine oxide
mM
(TOPO) in the presence of Triton X-100
Benzoic acid is measured enzymatically
Additives were separated using a 20
corresponding ternary chelates with
equilibrium signal of this system
methanol added at pH 9.3
berate buffer with 35
Method conditions
15
Sample (2.5 mL) was degassed, neutralised
Liquid samples used directly; samples with
ml was used.
M sodium hydroxide and diluted to
Butyl paraben was used as an internal
10 mL with distilled water. 1
Sample preparation Analytical methods for food additives through its reaction with benzoate a high insoluble solid content homogenised 4-hydroxylase coupled with NADPH with 4 times their volume of water and and O 2 filtered 23 Aliquots of samples and standards are No extraction or clean-up required chromatographed on preadsorben
marker
with 2
Cola beverages Soy sauce and
Matrix and jams Soft drinks pickles Beverages Beverages
Table 7.1 cont’d (c) Method Micellar electrokinetic chromatography (MECC) Time resolved lanthanide- sensitised luminescence Spectrophotometric HPTLC Potentiometric using a selective electrode