Page 198 - Analytical method for food addtives

E297: Fumaric acid and its salts 133

10 11 12
7 8 9

210 nm 210 nm 215 nm AOAC official method 986.13 11 214 nm 210 nm

M NaHClO 4 – M NaH 2 PO 4 (pH 2.6), 8 mL/min M KH 2 PO 4 – mM tetrabutyl- ammonium phosphate (adjusted to pH 2.5 with H 3 PO 4 ), 1 mL/min Water (adjusted to pH 2.2 with H 2 SO 4 ) at 0.5 mL/min, 20 µL M phosphate buffer, pH 2.4 M phosphate buffer, pH 2.4, 0.8 mL/min, 5 µL mM H 2 SO 4 , 0.6 mL/min, 20 µL

0.1 0.01 0.01 0.6 injection 0.2 0.2 injection 4 injection

TSK-gel ODS- 120A at 25 ºC Spherisorb ODS-2 Spherisorb ODS-2 C18 with pre- column Newguard RP-18 Spherisorb ODS-2 and Spherisorb ODS-1 with pre- column ODS-10 Supelcosil LC-18, Radial-Pak C18 with pre-column ODS-10 Aminex HPX- ºC 87H at 65

Homogenised beans were stirred with 4.5 % metaphosphoric acid solution. Filtered and diluted with acid and filtered Juice eluted through disposable cartridge Juice eluted through Sep-Pak C18 disposable cartridge and filtered. Analysed by HPLC with columns in Purée diluted with water and clarified by centrifuga

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