Page 113 - Analytical method for food addtives

66 Analytical methods for food additives

Reference 20 21 22 23 24

mM mM sodium cholate,

Method conditions Additives were separated using a 20 berate buffer with 35 mM sodium dodecyl sulphate and 10 % 15 methanol added at pH 9.3 The method involved the formation of the corresponding ternary chelates with terbium (III) and trioctylphosphine oxide ml was used. (TOPO) in the presence of Triton X-100 and the measurement

Sample preparation Butyl paraben was used as an internal marker Sample (2.5 mL) was degassed, neutralised M sodium hydroxide and diluted to with 2 10 mL with distilled water. 1 Liquid samples used directly; samples with a high insoluble solid content homogenised with 4 times their volume of water and filtered No extraction or

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