Page 240 - Analytical method for food addtives
P. 240
E320: BHA 159
10 11 12 V 13 14
UV at 280 nm UV at 280 nm Electrochemical oxidation potential +0.8 vs Ag–AgCl UV at 284 nm UV at 284 nm
Gradient at 1.5 mL/min A, acetic acid–MeOH (5:95) and B, acetic acid–water (5:95) Gradient elution system of 5 % acetic acid and MeOH–acetonitrile (50:50). Flow rate 1 mL/min Water–MeOH (10:90), M LiClO 4 , pH 5.5 at 0.01 50 µL/min M SDS, 2.5 % 0.1 mM n-propanol and 10 phosphate at pH 3. Flow rate 1 mL/min M SDS, 6.6 % 0
Extrasil ODS2 cm, (25 × 0.46 5 µm) and precolumn Kromasil ODS2 CrestPac C18S mm) (4.6 × 150 Kromasil C18 mm, mm × 1 (300 5 µm) Spherisorb ODS-2 mm, 5 µm) (125 × 4 and guard column mm, 10 µm) (35 × 4.6 Spherisorb ODS-2 mm, 5 µm) (125 × 4 and guard column mm, 10 µm) (35 × 4.6
g minced sample with 2,4,6-tri- methylphenol as is was added and homogenised with acetonitrile–iso- propanol (1:1). Liquid phase separated and re-extracted x2. Combined and rotary evaporated and then made up to volume 10 µL injected Extracted with acetonitrile–2propanol– ethanol (2:1:1). Extract in freezer for h then filtered. Filtr
10 1 20 µL injected injected
Bakery products Foods Foods and drugs Edible oils Dairy products and dietetic supplements
HPLC HPLC LC LC LC
