Page 298 - Analytical method for food addtives

198 Analytical methods for food additives

Reference 2 3 4

The intensity of the blue colour is measured spectrophotometrically 31 P NMR spectra phospholipid, starch phosphate monoesters and inorganic phosphate Enzyme method: Spectrophotometric by a shift absorbance at

Detection at 823 nm differentiates content 340 nm HPLC method: UV at 206 nm

The acid-soluble inorganic residue is used for a colour reaction based on the formation of a blue complex [(MoO 2 .4MoO 3 ) 2 .H 3 PO 4 ] between phosphate and sodium molybdate in the presence of ascorbic acid as a Freeze-dried material was resuspended in 90 % deuterated DMSO and heated in a boiling water bath for 10 min. T

Extraction reducing agent phosphatidycholine 25 µL injection

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)