Page 242 - Analytical method for food addtives

160 Analytical methods for food additives

Reference 15 16 17 18

mM berate buffer mM sodium dodecyl 4 antioxidants were separated completely with excellent module. One based on lanthanide chelate with terbium in presence of Triton X-100 and tri-n-octylphosphine oxide (for PG) and the other based on a reaction between the oxidised form of Nile Blue and BHA. In each run 150 µL excitatio

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 requires larger sample amounts and longer separa

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 Antioxidants

Matrix and jams Foods Foods

Table 12.1 cont’d (c) Method Micellar electrokinetic chromatography (MECC) MECC vs HPLC Stopped-flow mixing and a T-format luminescence spectrometer Stopped-flow mixing and diode-array