Page 43 - Analytical method for food addtives

E122: Azorubine 19

Reference 2 3 4 6 7

Detection Diode-array nm at 520 nm 520 nm 520 nm 254 nm 520

mL/min) with phosphate buffer containing mL/min) M sodium mL/min) with methanol–phosphate buffer at mM methanol diluted with methanol– mM octylamine/

Mobile phase Gradient elution (1.5 cetylpyridinium chloride, acetonitrile and methanol Gradient elution (2 using methanol and 0.1 phosphate buffer at pH 7 Gradient elution (1.5 7 (1:4) containing 5 pH tetrabutyl ammonium bromide Gradient elution using TBA in phosphate buffer at pH 7±0.05 Water–acetonitrile (7:3) containin

Column Spherisorb C8 Nova-Pak C18 Nova-Pak C18 MicroPak % NH 3 . Acetone MCH-10 Spherisorb ODS-2 with LiChrospher µm RP-18 guard column

Summary of methods for azorubine in foods Sample Matrix preparation/extraction Ion pairs with cetylpyridinium Lemonade, chloride from aqueous solutions cake crumb, into n-butanol skimmed milk Diluted with water and filtered Bitters Diluted with water and filtered Beverages, gelatine, syrups Shaken with 5 Yogurt added and shak

Table 2.1 (a) Method IP-RP-HPLC RP-HPLC HPLC HPLC HPLC