Page 25 - Analytical method for food addtives

Analytical methods for food additives
8
Reference
Detection
Method conditions
mL 13 nm. First 350–700 derivative spectrum was obtained 14 nm 300–700 nm in 5 The colourants were isolated from the intervals. First and, food matrices by SPE using polyamide mL second derivatives mm cells for sorbent packed into 1 were analysed by spectrophotometric determination (PLS) multivariate calibrat
g in 100
Sample preparation Samples diluted 5–20 water Food samples were diluted to mL with the addition of 5 25 acetate buffer at pH 4.5 and water This method is applied to samples containing 3 dyes to determine each dye under optimum conditions Samples used as is or diluted with water Sample, either concentrated or directly a

Confectionery Candy and carbonated drinks Commercial Non-alcoholic beverages and fruit-flavoured Beverages – strawberry and orange drinks

Matrix products syrups

Table 1.1 cont’d (c) Method First-derivative spectrophotometry Simultaneous spectrophotometry Derivative spectrophotometricproducts ratio spectrum-zero crossing Capillary zone electrophoresis (CZE) CZE