Page 279 - Analytical method for food addtives

E405, E477: Propylene glycol (propan-1,2-diol) 185

Reference 1 2 3 4

Detection Optical density was measured at 340 nm MS/MS m/z 77, scanned from 20 to 81 daltons UV at 230 nm

M NaCO 3 mM NAD + mm i.d., 0.25 µm) mA,

Method conditions Filtrate (0.1 mL) + 1 mL 0.5 buffer (pH 9.5) + 0.1 mL 200 (pH 9.5). Reaction started with 0.1 mL of enzyme solution and incubated for min at 37 ºC 10 GC Conditions: column: Nukol fused silica capillary (0.32 temp prog 50 ºC for 1 min then 5 ºC/min to 150 ºC for 1 min. Injector temp 220 ºC. MS/MS: 70 eV, 1300 V,

Homogenised with deionised water and ultrafiltration before enzyme extraction g) homogenised with MeOH (5 mL), centrifuged. Supernatant filtered through 0.45 µm filter. Filtrate (2 mL) evaporated under N 2 to 0.2 mL Sample homogenised with water and filtered. Aliquot of filtrate subjected to enzymatic assay of PG using commerc

Summary of methods for propylene glycol in foods

Sample preparation Sample (5 glycerol kinase)

Matrix Commercial Japanese foods Anchovies Smoked dried squid, fish jelly, soft drink, noodle and other flour products, ice-cream Margarine, shortening, cake powder

Table 15.1 Method Enzymatic analysis GC–tandem mass spectrometry Enzymatic analysis HPLC