Page 196 - Analytical method for food addtives

132 Analytical methods for food additives

Reference 1 2 3 4 5 6

Detection UV at 214 nm (or 210 nm) 207 nm 214 nm 210 nm 210 nm

Mobile phase M KH 2 PO 4 in 0.01 0.75 % phosphoric acid at 0.8 mL/min, 20 µL injection N H 2 SO 4 , 0.6 0.006 mL/min, 5 µL injections mM KH 2 PO 4 at 20 pH 2.8, 0.7 mL/min, 20 µL injection mM H 2 SO 4 , 5 1 mL/min mM H 2 SO 4 , 5 1 mL/min

Column C18 reverse phase Bio-Rad HPX-87 Aminex ion exclusion at 80 ºC YMC-Pack ODS-AQ Shim-pack ion- exchange at 60 ºC Shimpack IE at 60 ºC

Summary of methods for fumaric acid in foods Sample preparation/extraction Matrix Diluted with equal volume of water, Apple juice filtered through 0.45 µm filter Diluted to 3–5º Brix, filtered through Apple juice 0.45 µm filter 8 mL sample + 1 mL 2.5 % meta- Orange juice phosphoric acid +1 mL 2 % propionic acid centrifuged. 1 m

Table 10.1 (a) Method HPLC LC HPLC Ion exchange chromatography HPLC HPLC