Page 53 - Analytical method for food addtives

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Reference
1
2
Photodiode array at
Photodiode array
nm
Detection
nm
at 405
625
acetic acid (100:2:0.5) mobile
phase containing 1 % acetic
Inertsil ODS-2 column with
column with MeOH–H 2 O–
MeOH–H 2 O (97:3) mobile
Chemcosorb 5-ODS-UH
Method conditions
Summary of methods for Cu complexes of chlorophylls and chlorophyllins in foods
phase
acid
%
Sample homogenised after pH adjustment
M HCl and extracted with
(pH 2.6), homogenised after adding ethyl
Sample was suspended in citrate buffer
aq ammonia solution. Ethanol added to
acetate–acetone (5:1). Extracted with 1
ethyl ether, concentrated to dryness.
Sample preparation/extraction Analytical methods for food additives Summary of statistical parameters for Cu complexes of chlorophylls and chlorophyllins in foods Reference Statistical parameters Extent of validation 2 ng/g Determination limit 5 Requires further validation Recoveries in spiked food samples % 90.7–102.5 Sodium
Residue dissolved in MeOH
to 3–4 with 0.1
aqueous layer
Boiled bracken, agar-agar, Chewing gum, candies, processed seaweeds, processed edible wild plants, Chewing gum, candies, processed seaweeds, processed edible wild plants, chocolate
Matrix chewing gum chocolate Matrix
Table 3.1 Method HPLC HPLC Table 3.2 Method HPLC