Page 306 - Analytical method for food addtives
P. 306

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
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