Page 63 - Analytical method for food addtives

Reference
7
Detection
nm
460
Capcell-Pak C18 column, mobile phase:
acetonitrile–0.01 % trifluoroacetic acid
(phosphate buffer) B (acetonitrile),
aq. (90:10), isocratic. Flow rate
mL/min
gradient. Flow rate 1
Method conditions
mL/min
1
ºC. Sample extracts filtered through a
µm
mL 3 nm 500 Supelco LC-18 column, mobile phase % acetic acid (9:1) MeOH–2 % acetic g sample taken 4 nm 435 Hichrom RPB column, mobile phase: with % % B (0.4 % A (acetonitrile) and 35 65 nm 40 aq acetic acid) µm bandwidth 5 nm 493 Supelco LC-18 column, mobile phase % aq acetic acid MeOH and 6 6 nm 450
%
Sample preparation g crushed candy dissolved in 50 20 water. Annatto extracted into 0.5 acid in chloroform. 20 through extraction procedure Fig. 2. 3 Solvent extraction of annatto depends on formulation of annatto. Final extraction into methanol and filtered through a 0.2 membrane filter prior to analysis None specified g
Cheese, butter, margarine and Commercial formulations Annatto seeds

Matrix hard candy annatto Foods Cheese

Method HPLC HPLC HPLC HPLC HPLC

(b)