Page 320 - Analytical method for food addtives

214 Analytical methods for food additives

Reference 2 3 Reference 2

Detection FID Identification by off-line high resolution mass spectrometry

mm. Correlation coefficient = 0.91

m × 0.3 Statistical parameters

Method conditions SE30 capillary column 50 Isothermal at 280 ºC with He carrier gas. 3 µL injection with injector and detector temperatures being 290 ºC Adsorption chromatography provided good resolution according to lactoyl group number. Reverse-phase chromatography for C-number fatty acids

Summary of methods for stearoyl lactylates in foods

Sample preparation Extraction using bacterial α-amylase, triphosphate buffer and chloroform–methanol. Extract was methylated with boron trifluoride– methanol complex and taken up in hexane M HCl and extracted with diethyl Added to 1 ether. Organic phase washed with water then with saturated NaCl solution Summary of statisti

Matrix Bread Emulsifiers
Matrix Bread

Table 22.1 Method GC HPLC and MS Table 22.2 Method GC