Page 257 - Analytical method for food addtives

Analytical methods for food additives
170

Sample preparation Reference Method conditions 2 5 mL added to 10 mL Solution I (100 mM silver nitrate Thawed sample acidified to pH 1 mM in aq acetic acid 30 %) and 10 mL Solution II (85 N HNO 3 with 14 mM mM NaOH and 656 ammonium metavanadate, 150 sodium acetate). Stirred for 15 mins at room temperature and filtered. C

Frozen musts and Orange juice Formula feeds

Matrix wine Wines

Table 13.1 cont’d (b) Method Rebelein’s colorimetric Capillary electrophoresis (CE) Capillary electrophoresis (CE) Capillary electrophoresis (CE)