Page 141 - Analytical method for food addtives

17
Fluorescence
nm
nm
em 470
ex 400
acetic acid in 700 mL
tetrabutylammonium
g 40 % aqueous
g
hydroxide and 3
water
34
Whatman C8
To 1 mL sample, previously treated 21 The SO 2 evolved was swept by a stream of nitrogen to a gas infrared cell. The flow injection (FI) recordings were M KOH at 30 ºC, with 0.5 mL 1 registered and the analytical variable was the area of the M H 2 SO 4 was added 0.5 mL 3.4 co-added spectra obtained, in wave number range 1429 and cm –1
Blended with buffered formaldehyde
solution. SPE clean-up on RP C18
Musts and wines Grape juice Matrix Foods and beverages Foods columns

Comparison of 5 methods including distillation, iodimetric and enzyme-based chromatographic

FTIR (b) Method Ion exclusion IEC–EC HPLC