Page 223 - Analytical method for food addtives

148 Analytical methods for food additives

Reference 11 12 13 14

mM berate buffer mM sodium dodecyl 4 antioxidants were separated completely with excellent requires larger sample amounts and longer separation time 2 solutions prepared to fill syringes in stopped flow module. One based on lanthanide chelate with terbium in presence of Triton X-100 and tri-n-octylphosphine oxide (for

Method conditions Additives were separated using a 20 mM sodium cholate, 15 with 35 sulphate and 10 % methanol added at pH 9.3 resolution and efficiency within 6 min and picomole amounts of antioxidants were detectable using UV absorption. RP–HPLC separation not as efficient and Blue and BHA. In each run 150 µL of each so

Sample preparation Butyl paraben was used as an internal marker Sample dissolved in petroleum ether and extracted 3 × with 72 % EtOH, filtered and diluted to volume. 0.7 mL used Sample dissolved in petroleum ether and extracted 3 × with 72 % EtOH, filtered and diluted to volume. 0.7 mL used

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