Page 195 - Analytical method for food addtives

132
Reference
1
3
2
214 nm (or
Detection
210 nm)
214 nm
207 nm
UV at
N H 2 SO 4 , 0.6
acid at 0.8 mL/min,
M KH 2 PO 4 in
0.75 % phosphoric
mM KH 2 PO 4 at
mL/min, 20 µL
20 µL injection
mL/min, 5 µL
Mobile phase
pH 2.8, 0.7
injections
0.006
0.01
20
exclusion at 80 ºC
Bio-Rad HPX-87
C18 reverse
Aminex ion
YMC-Pack
ODS-AQ
Column
phase
phosphoric acid +1 mL 2 % propionic
acid centrifuged. 1 mL of centrifugate
Diluted to 3–5º Brix, filtered through
Diluted with equal volume of water,
8 mL sample + 1 mL 2.5 % meta-
Sample preparation/extraction
filtered through 0.45 µm filter
Summary of methods for fumaric acid in foods Analytical methods for food additives injection passed through SCX (benzenesulphonyl- propyl) extraction cartridge (pre-treated with 1 mL MeOH and 10 mL H 2 O). Cartridge washed with 2 mL H 2 O and eluate was diluted to 4 mL with mobile phase and filtered through 0.45 µm filter 4 210 n
0.45 µm filter
Orange juice
Apple juice
Apple juice
Matrix
Table 10.1 (a) Method HPLC LC HPLC Ion exchange chromatography HPLC HPLC