Page 200 - Analytical method for food addtives

134 Analytical methods for food additives

Reference 13 14 15 16

Detection Refractive index 210 nm Dolenc & Stampar 1997 method 21 Suppressed conductivity, UV spectro- photometry (207 nm)

Mobile phase H 2 O/H 3 PO 4 –MeOH (94:50:1), 0.8 mL/min, 100 µL injection Aq H 2 SO 4 (pH 2.45), 0.7 mL/min, 100 µL injection 0.5 mM hepta- fluorobutyric acid, 1 mL/min, 5 mmM tetrabutylammonium hydroxide, 5 mL/min, 25 µL injection

Column Alltima C18 Alltech with Hamilton C18 precolumn N N HCl 2 Spherisorb ODS-1 columns in series M H 2 SO 4 IonPac ICE-AS6

Sample preparation/extraction Beer degassed in a rotary evaporator. Decoloured with activated carbon and percolated through filter paper. Propionic acid was added and neutralised with 1 NaOH to pH 7.5–8.0. Sample filtered through Amberlite resin column. Sugar fractions removed with water and the organic acids released using 0.1 an

Matrix Lager beers Honey Apples Pears and peach nectar, apple juice

Table 10.1 cont’d Method HPLC HPLC HPLC Ion chromatography