Page 325 - Analytical method for food addtives

218 Analytical methods for food additives

Reference 1 2 3 4

Detection RI at 40 ºC FID at 250 ºC FID at 390 ºC

tristearate (STS) [E492] to sorbitol. SPE using a silica cartridge and hydrolysis of sorbitan Separated on HPLC column: Shodex SUGAR SC1011 at 50 ºC with water–acetonitrile (985:15) mobile phase at 0.8 mL/min and 50 µL injection Extracted into diethyl ether and saponified with methanolic KOH. Fatty acids (lauric and myristi

Extraction 205 ºC, 1 µL injection and determined by GC

Summary of methods for sorbitan esters in foods

Sample preparation Sample melted in an electric oven at 60±5 ºC To samples (1.0 mL) containing Span 20 (sorbitan monolaurate) [E493] ethanol (100 µL), internal standard (pentadecylic acid) (100 µL) and diethyl ether (6.5 mL) were added Monofatty acids of sorbitan were extracted from foods with tetrahydrofuran

Vegetable oils pudding and cake powder ethoxylated sorbitan fatty

Matrix and fats Human plasma Ice-cream, margarine, soy milk, T-MAZ acid esters

Table 24.1 Method HPLC GC GC SFC