Page 22 - Analytical method for food addtives

6 Analytical methods for food additives

Reference 2 3 4 5 6 7

Detection Diode-array nm at 430 nm 520 nm 254 nm 230 nm 480

mL/min) with phosphate buffer containing mL/min) M mL/min) M- N mL/min) mM ammonium acetate mL/min)

Mobile phase Gradient elution (1.5 cetylpyridinium chloride, acetonitrile and methanol Gradient elution (2 using methanol and 0.1 sodium phosphate buffer at pH 7 Gradient elution (1 MeOH–CH 3 CN–0.02 triammonium citrate (10:1:39), to methanol (1:1) Gradient elution with 0.2 ammonium acetate and 18 to % methanol 100 G

Column Spherisorb C8 Nova-Pak C18 Zorbax ODS % NH 3 Altex Ultra- sphere TM ODS µBondapak C18 Dionex Ion Pac AS11

Summary of methods for sunset yellow in foods Sample Matrix preparation/extraction Ion pairs with cetylpyridinium Lemonade chloride from aqueous solutions into n-butanol Diluted with water and filtered Bitter Neutralised with aq 50 Fruit juice and centrifuged soy sauce Beverages and foods Neutralised with aq NH 3 and Beve

Table 1.1 (a) Method IP-RP-HPLC RP-HPLC Ion-pair reversed- phase HPLC HPLC HPLC High-performance ion chromatography