Page 204 - Analytical method for food addtives

136 Analytical methods for food additives

Reference 23 22 24

Detection Mass selective FID FID and MS m × mm film thickness)

Method conditions The derivatised extract injected into GC–MS system Glass column packed with 3 % SE-30 on Chromosorb W AW-DMCS and temp-programmed from 140 to 200 ºC at 2 ºC/min with N 2 carrier gas at 40 mL/min, 5 µL injection M HCl HP-1 capillary column (25 mm i.d., 0.17 0.32 initially at 100 ºC and then 8 ºC/min

Sample preparation Simple pre-concentration based on solid phase (anion exchange) disk extraction, and in-vial elution and silylation Dissolved in NH 3 –NH 4 Cl buffer soln of pH 9. Aliquot passed through an anion-exchange column packed with QAE-Sephadex A25. Column washed with water and eluted with 0.1 Lower layer deriv

Matrix Alcoholic beverages Soft drinks and jams Strawberry tree fruits

Table 10.1 cont’d (b) Method GC–MS GC GC–MS