Page 376 - Analytical method for food addtives

256 Analytical methods for food additives

and benzoic acid 55, 58–9 oils 153, 155–6, 165
and BHA 153, 155–6 butter oil 153, 155–6, 165
and gallates 142, 144–5 orange juice 58–9, 71, 94, 250
and saccharin 239–40 orange soft drinks 53, 72, 175, 176, 182
see also HPLC; HPTLC
P NMR spectroscopy 198, 199
packaging materials 174
marmalade 236
marzipan 250 paper chromatography
meat and meat products 99, 101–4, 104– and azorubine 15
6, 126, 127 and sunset yellow 1
cold ham 200 paté 127
corned beef 126 peas 94
cured meat 99 phosphorus 196–200
sausages 102, 126, 127, 200 in cheese 200
MECC (micellar electrokinetic chroma- in cold ham 200
tography) in infant formula 200
and benzoic acid 54 in potato flour 200
and BHA 153 in sausage 200
and gallates 142 in skimmed milk 200
and saccharin 230 photoacoustic spectrometry (PAS), and
and sorbic acid and its salts 35, 127 annatto extracts 30
milk and milk products 99–100, 106–11, pie filling 53, 72
112, 113 pineapple 96
cream 250 polarographic methods
dried milk 106, 108–9, 112, 113 and fumaric acid and its salts 128
flavoured milk drinks 30, 236 and sulphites 73
powdered milk 228 polyglycerol esters 209–11
skimmed milk 16, 200 polysorbates 190–5
modified Jones reduction method, and potato products 81, 94, 95, 96
nitrites 99 potato flakes 93, 94
Monier–Williams method, and sulphites potato flour 200
73, 74, 77–9 potentiometric methods
mono/diacetyl tartaric acid esters 205–8 and benzoic acid 54
and saccharin 230
powdered milk 228
nitrates 101–4, 110, 114 propylene glycol 183–6
nitrites 98–127 in anchovies 183
in baby food 127 in fish products 183
in cheese 99, 106–7, 108, 109, 111–12, in ice-cream 183
115 in Japanese foods 183
in cured meat 99 in soft drinks 183
deproteination 108–10
in dried milk 106, 108–9, 112, 113 Red Leicester cheese 30
in dried whey 106, 108, 109 reduction to nitrates 110
in meat and meat products 99, 101–4,
104–6, 126, 127 saccharin 230–52
in milk and milk products 99–100, in cola drinks 250
106–11, 112, 113 in cream 250
in paté 127 in custard powder 237
reduction to nitrates 110 in desserts 236–7
in salami 127 in fruit juices 236, 251, 252
in whey cheese 107, 108, 109–10 in jam 236, 250
NMKL-AOAC methods see AOAC in marzipan 250
Official Methods of Analysis in milk drinks 236