Page 201 - Analytical method for food addtives

20
21
UV at 210 nm
UV at 210 nm
0.8 mL/min, 10 µL
0.5 mL/min, 20 µL
6 % acetonitrile in
N H 2 SO 4 at
20 µL injection
mM H 2 SO 4 ,
injection
injection
0.045
4
Aminex HPX
Aminex HPX
87H at 45 ºC
87H at 65 ºC
87H at 60 ºC
previously washed with MeOH and water.
Ethanol containing 3-methyl-glutaric acid 17 UV–vis Phosphate buffer- J’sphere acetonitrile-methanol ODS-M 80 as IS was added to sample solution plus containing tetra- with a BBC- 2-nitrophenylhydrazine hydrochloride ethylammonium 5-C8 guard solution and 1-ethyl-3-(-3-dimethyl- bromide, 2 mL/min, column at aminopropyl) carbodiim
min
and applied to a Bond Elut SAX cartridge
g) was diluted with water
M H 2 SO 4
Direct injection of wine diluted (1:20)
g for 15
and filtered through 0.45 µm filter
Organic acids eluted with 0.05
(30 mL), centrifuged at 6000
(final vol >5 mL)
Fruit purée (10
Beverages 5 Grape juice Wine Grape musts and wine Cherry cultivars
RP-IPC (Reverse phase ion-pair chromatography) Ion chromatography HPLC HPLC HPLC