Page 222 - Analytical method for food addtives

Analytical methods for food additives
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Sample preparation Reference Method conditions 11 mM berate buffer Additives were separated using a 20 Butyl paraben was used as an mM sodium dodecyl mM sodium cholate, 15 with 35 internal marker sulphate and 10 % methanol added at pH 9.3 12 4 antioxidants were separated completely with excellent resolution and efficien

Cola beverages and

Matrix jams Antioxidants Foods Foods

Table 11.1 cont’d (b) Method Micellar electrokinetic chromatography (MECC) MECC vs HPLC Stopped flow mixing and a T-format luminescence spectrometer Stopped flow mixing and diode-array