Page 219 - Analytical method for food addtives

146 Analytical methods for food additives

Reference 1, 2 3 4 5

Detection UV at 280 nm UV at 230 nm UV at 290 nm M UV at 280 nm

Mobile phase 5 % acetic acid in H 2 O (A) acetonitrile–methanol (1:1) (B) Gradient. Flow rate: 2.0 mL/min MeOH–H 2 O + 1 % acetic acid, flow rate 1 mL/min, injection 10 µL M sodium dodecyl 0.1 sulphate (SDS) / 0.01 H 3 PO 4 /30 % PrOH Gradient at 1.5 mL/min A, acetic acid–MeOH (5:95) and B, acetic acid–water

C18 bonded spherical (preferred) silica or LiChrosorb RP-18 mm, 7 µm) LiChrosorb RP-18 mm, cm, 5 µm) Kromasil ODS2

Column equivalent (250 × 4.6 (150 × 3.9 10 µm) Extrasil ODS2 (25 × 0.46 and precolumn

Summary of methods for gallates in foods Sample preparation/extraction Antioxidants extracted into acetonitrile. Oils, fats and Extract is concentrated and diluted with 2-propanol. 10 µL injection PharmaceuticalSample filtered through 0.45 µm filter Dissolved in petroleum ether. Extracted with 3 × 72 % EtOH. Extracts combine

Table 11.1 (a) Matrix Method HPLC butter oil RP-HPLC formulations Olive oil HPLC Bakery HPLC products