Page 76 - Analytical method for food addtives

7
ºC
FID at 290
ºC,
µL direct injection.
programmed 100–300
ºC,
nitrogen carrier at
Oven temperature
injection port 290
helium carrier at
mL/min
mL/min
14.7
0.1
4
%
% diphenyl-50
m ×
µm)
dimethylsiloxane,
CP-SIL 8CB (30
µm (HP-50)
mm, 1.5
(ii) 50
0.53
1
% MeOH) was
to SPE (XAD-2 column) flow
added. Mixture acidified with
mL) transferred to
system at pH 1. Elution with
Samples manually extracted 5 ºC, FID at 310 ºC, Oven temp:125–315 Fused-silica capillary ionisation energy ºC/min; injection port 10 m × column HP-5 (30 with a mixture of solvents then eV MS from 70 ºC, N 2 carrier 250 mm, 1 µm) 0.32 subjected to continuous SPE m/z 50–500 mL/min 1 system m/z) (105 6 ºC FID
(1,4-dihydroxybenzene (IS)
%
% HCl and vortexed
mL 0.2
µL ethyl acetate
dissolved in 20
mL vial. 0.5
Sample (1
Fatty foods Foods 150 Vinegar, 7 pickle condiment liquid, soy sauce, fish 5 sauce
GC GC GC