Page 304 - Analytical method for food addtives

E444: Sucrose acetate isobutyrate 203

GC and GC/MS analyses
GC conditions
Column BPX-5 {SGE International} (0.53 mm × 15 m, liquid
phase thickness, 1 µm)
Oven temperature 150 ºC for 2 min; 150–320 ºC at 10 ºC/min; 320 to 350 ºC
at 5 ºC/min; hold at 350 ºC for 20 min
Head pressure 70 kPa
Injection Splitless
Injection temperature 340 ºC
Detection Flame ionisation detector
Detector temperature 360 ºC
GC/MS conditions

Column BPX-5 {SGE International} (0.25 mm × 15 m, liquid
phase thickness, 0.25 µm)
Oven temperature 150 ºC for 2 min; 150–350 ºC at 20 ºC/min; hold at
350 ºC for 8 min
Injection Splitless
Injection temperature 340 ºC
Ion source temperature 210 ºC
Interface temperature 300 ºC
Scanned masses 40 to 700 amu
The uncoated capillary tube (0.2 mm × 0.5 m, deactivated) was connected at the
end of the separation column in series as a transfer line to the ion source.

Determination of SAIB
The level of SAIB in the sample was calculated by using the calibration curve
obtained with standard SAIB.