Page 74 - Analytical method for food addtives

Analytical methods for food additives
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Column Reference Detection Conditions 1 ºC FID at 280 ºC, Oven temp: 80–210 mm (i.d.) mm × 2 1.8 ºC/min; injection port 8 % coiled glass with 3 ºC, N 2 carrier 200 OV-1 on 100–20 mL/min 20 mesh Varaport 30 2 MS selected ion µL, temp Injection 1 Ultra 1 (cross-linked monitoring ºC; splitless flow 250 methyl-si

Summary of methods for sorbic acid in foods Sample Matrix preparation/extraction Extracted with ether and into Foods aq NaOH and CH 2 Cl 2 . Converted to TMS esters Homogenised with water at Foods pH 1. Extracted into ether, evaporated, added acetonitrile. For GC evaporated acetonitrile and formed TMS esters Solvent extract

Table 6.1 (a) Method GC GC–MS (SIM) GC GC-MS (SIM)