Page 197 - Analytical method for food addtives

11
10
8
12
7
AOAC official
986.13 11
210 nm
210 nm
210 nm
214 nm
method
(adjusted to pH 2.5 with
ammonium phosphate
(pH 2.6), 8 mL/min
mM tetrabutyl-
H 3 PO 4 ), 1 mL/min
mM H 2 SO 4 , 0.6
0.8 mL/min, 5 µL
M NaH 2 PO 4
M NaHClO 4 –
M KH 2 PO 4 –
M phosphate
M phosphate
mL/min, 20 µL
buffer, pH 2.4,
buffer, pH 2.4
injection
injection
0.01
0.01
0.2
0.1
0.2
0.6
4
Spherisorb ODS-2
Spherisorb ODS-2
Supelcosil LC-18,
ODS-1 with pre-
with pre-column
column ODS-10
Radial-Pak C18
and Spherisorb
TSK-gel ODS-
Aminex HPX-
120A at 25 ºC
ºC
87H at 65
ODS-10
centrifugation and the extract was filtered
Purée diluted with water and clarified by
Juice eluted through disposable cartridge
Homogenised beans were stirred with 9 215 nm Water (adjusted to pH Spherisorb ODS-2 2.2 with H 2 SO 4 ) at 0.5 C18 with pre- 4.5 % metaphosphoric acid solution. mL/min, 20 µL column Newguard Filtered and diluted with acid and filtered injection RP-18 E297: Fumaric acid and its salts 133
Analysed by HPLC with columns in
Juice eluted through Sep-Pak C18
disposable cartridge and filtered.
100 µL sample and filtered tandem through 0.45 µm filter
Apple drinks Fruit juices Green beans Red raspberry juice Cranberry juice cocktail, apple juice Apricot cultivars
HPLC HPLC HPLC HPLC HPLC HPLC