Page 202 - Analytical method for food addtives

E297: Fumaric acid and its salts 135

17 18 19 20 21

UV–vis Electro- chemical, suppressed conductivity 220 nm UV at 210 nm UV at 210 nm

Phosphate buffer- acetonitrile-methanol containing tetra- ethylammonium bromide, 2 mL/min, 5–10 µL injection NaOH gradient in water–MeOH–EtOH (74:13:13, v/v/v), 2 mL/min, 25 µL injection mM H 2 SO 4 at 0.05 0.8 mL/min, 10 µL injection 6 % acetonitrile in N H 2 SO 4 at 0.045 0.5 mL/min, 20 µL injection mM H 2 SO 4

J’sphere ODS-M 80 with a BBC- 5-C8 guard column at 35 ºC Dionex AS11 with AG11 pre-column Aminex HPX M NaOH 87H at 60 ºC M H 2 SO 4 Aminex HPX 87H at 45 ºC Aminex HPX 87H at 65 ºC min

Ethanol containing 3-methyl-glutaric acid as IS was added to sample solution plus 2-nitrophenylhydrazine hydrochloride solution and 1-ethyl-3-(-3-dimethyl- aminopropyl) carbodiimide hydrochloride solution. Leave the mixture at 80 ºC for min add 10 % KOH soln, heat for further 5 min, cool for 5 min Diluted 20 fold with water and passe

Beverages 5 Grape juice Wine Grape musts and wine Cherry cultivars

RP-IPC (Reverse phase ion-pair chromatography) Ion chromatography HPLC HPLC HPLC