Page 357 - Analytical method for food addtives

242 Analytical methods for food additives

Reference 6 7 8 cm, cm.

was developed, 5:30:65 % m/m (toluidine blue O
Coated graphite saccharin ion-selective electrode
The electrode potential was measured in 10 mL cation) (saccharinate anion)/dibutylphthalate/PVC. of a 0.2 mol/L MacIlvaine buffer solution Brillant green–hydrogen phthalate ion-pair in nitrobenzene with PVC support was used to prepare a liquid membrane electrode which responded to saccharin (1 × 10 –4 –0.1 mol/L)

Method conditions (pH 2.5) with stirring at 25 ºC with sub-Nernstian slope

mol/L MacIlvaine buffer solution (pH 2.5). 1 mL transferred to measuring cell and saccharin determined by buffer solution (pH 2.5). 500 µL inserted in stream to the tubular ion-selective electrode

Sample preparation Sample dissolved in 0.2 successive addition method Sample dissolved in 0.2 mol/L MacIlvaine the flow system and transported by carrier

Matrix Dietary products Aqueous solutions Dietary products

Table 26.1 cont’d Method Potentiometric Ion-selective electrode Flow injection potentiometric