Page 54 - Analytical method for food addtives

26 Analytical methods for food additives

Reference 1 2 Reference 2

Detection Photodiode array nm at 405 Photodiode array at nm 625 ng/g Recoveries in spiked food samples Sodium copper chlorophyllin detected ng/g in 2 types of chewing gum and 2 types of candy

Method conditions Inertsil ODS-2 column with MeOH–H 2 O (97:3) mobile phase containing 1 % acetic acid Chemcosorb 5-ODS-UH column with MeOH–H 2 O– acetic acid (100:2:0.5) mobile % phase Statistical parameters Determination limit 5 % 90.7–102.5 at levels of 4.3–85.3 produced in the UK

Summary of methods for Cu complexes of chlorophylls and chlorophyllins in foods

Sample preparation/extraction Sample homogenised after pH adjustment M HCl and extracted with to 3–4 with 0.1 ethyl ether, concentrated to dryness. Residue dissolved in MeOH Sample was suspended in citrate buffer (pH 2.6), homogenised after adding ethyl acetate–acetone (5:1). Extracted with 1 aq ammonia solution. Ethanol added to

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