Page 297 - Analytical method for food addtives

Analytical methods for food additives
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Extraction Reference Detection 2 The intensity of the blue The acid-soluble inorganic residue is used colour is measured for a colour reaction based on the formation spectrophotometrically of a blue complex [(MoO 2 .4MoO 3 ) 2 .H 3 PO 4 ] at 823 nm between phosphate and sodium molybdate in the presence of ascorbic acid as a

Summary of methods for phosphorus in foods Sample preparation The sample was dry-ashed in the presence of zinc oxide to remove food ingredients organic material The sample was suspended in acetate buffer and digested with α-amylase. The hydrolysate was frozen (–85 ºC) and dried in a freeze drier Lecithin samples dissolved in C

Table 18.1 Matrix Method Foods and Spectro- photometric 31 P NMR Starches spectroscopy HPLC cf and lecithin enzymatic analysis (EA)