Page 45 - Analytical method for food addtives

20 Analytical methods for food additives

Reference 5 8 9 10 11

Detection nm 216 nm 427 Absorbance measured at nm and 525 nm 800 TLC or spectrophotometric nm 550

Method conditions A background solution mM borate consisting of 15 buffer at pH 10.5, hydrodynamic kV separation injection and a 20 voltage Analysed by spectrophotometry using a Beckman DU-70 instrument mL with The mixture was shaken for 15 min M then the gel beads were filtered off, % mm cell and packed into a 1 abs

Sample preparation Samples used as is or diluted with water mL acetate Samples diluted in 5 buffer and diluted to 25 water Sample solution mixed with 1 HCl, ethanol sufficient for a 10 conc., water and Sephadex DEAE A-25 gel Liquid samples as is. Solid samples dissolved in water and filtered through sintered glass fil

Non-alcoholic beverages and fruit flavoured Beverages, gelatine, syrups Colourings confectionery Various foods Soft drinks

Matrix syrups caramel,

Table 2.1 cont’d (b) Method Capillary zone electrophoresis (CZE) Spectro- photometric Solid-phase spectro- photometry Rapid clean-up method for spectro- photometric and TLC methods Spectro- photometric