Page 256 - Analytical method for food addtives

E334–7, E354: L-tartaric acid and its salts 169

Reference 1 2 3

Detection UV at 210 nm UV/vis Refractometric or UV at 254 nm Refractometric Conductiometric or refractometric Absorbance at 210 nm

M

Mobile phase M H 2 SO 4 0.005 0.008 N H 2 SO 4 at 0.5 mL/min mm) M Na formate 0.9 (pH 7.5) H 2 O–MeOH (4:1) ethyl acetate– propanol–water (121:49:30) H 2 O–MeOH–0–05 phosphoric acid (69:1:30)

Column Ion-exclusion Polymeric ION 300 mm × 7.8 (300 at 70 ºC Aminex A-25 Aminex A6 or A8 or Beckman M-72 Microcrystalline cellulose powder LiChrosorb RP-18

Summary of methods for L-tartaric acid in foods Sample preparation/extraction Dilute 1 to 20 volumes Grape juices Samples filtered through 0.45 µm Frozen musts filter

Table 13.1 (a) Matrix Method HPLC HPLC and wine Wines HPLC