Page 255 - Analytical method for food addtives

2
3
or UV at 254 nm
Conductiometric
or refractometric
Refractometric
Refractometric
Absorbance at
210 nm
UV/vis
phosphoric acid (69:1:30)
M
H 2 O–MeOH–0–05
H 2 O–MeOH (4:1)
M Na formate
0.008 N H 2 SO 4 at
propanol–water
ethyl acetate–
(121:49:30)
0.5 mL/min
(pH 7.5)
0.9
mm)
Polymeric ION 300
LiChrosorb RP-18
Aminex A6 or A8
or Beckman M-72
cellulose powder
Microcrystalline
mm × 7.8
Aminex A-25
at 70 ºC
(300
Samples filtered through 0.45 µm
Summary of methods for L-tartaric acid in foods Reference Detection Mobile phase Column Sample preparation/extraction 1 UV at 210 nm M H 2 SO 4 0.005 Ion-exclusion Dilute 1 to 20 volumes Grape juices E334–7, E354: L-tartaric acid and its salts 169
filter
Frozen musts
Table 13.1 (a) Matrix Method HPLC HPLC and wine Wines HPLC