Page 306 - Analytical method for food addtives
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204 Analytical methods for food additives
Reference 4 Reference 4 99±4.8 % (n=4) 93±5.9 % (n=4)
Detection GC with GC/MS for confirmation g) g)
Method conditions Splitless injection. BPX-5 column. FID at 360 ºC.Oven temperature programmed 150–350 ºC Statistical parameters Detection limit 0.01 % Recoveries in: annatto extract spiked (10 mg SAIB in 1 vitamin-enriched rice spiked (10 mg SAIB in 1
Summary of methods for sucrose acetate isobutyrate in foods
Sample preparation/extraction SAIB fractions were prepared by column chromatography with either C8 or silica gel solid-phase extraction column Summary of statistical parameters for sucrose acetate isobutyrate in foods Extent of validation Requires further validation
Matrix Food additive premixes Matrix Food additive premixes
Table 19.1 Method GC Table 19.2 Method GC