Page 58 - Analytical method for food addtives

E150c: Caramel class III 29

Reference 1

Detection Photodiode array at nm 275 mL/min, mM

Method conditions HPLC: ODS-2 column with mM pentane- gradient of 5 sulphonic acid in MeOH–H 2 O (5:95) [A] and MeOH [B] mobile phases at 1 µL injection 20 Capillary electrophoresis: Open bore capillary column. 30 phosphate buffer (pH 1.9) at ºC. Injections in kV and 35 20 hydrokinetic mode, loading 1s.

Sample preparation/extraction Sample dissolved in distilled water used as is for HPLC method. For CE filtered through 2 µm syringe filter before analysis.

Summary of methods for caramel (class III)

Table 4.1 Matrix Method Caramels IP-HPLC followed by CE