Page 77 - Analytical method for food addtives

E200–3: Sorbic acid and its salts 43

5 6 7

ºC, eV MS from m/z ºC ºC
FID at 310 ionisation energy 70 50–500 m/z) (105 FID at 250 FID at 290

ºC, ºC, ºC, ºC, ºC,
Oven temp:125–315 ºC/min; injection port ºC, N 2 carrier mL/min µL aliquots of eluate are manually injected. Oven temperature programmed 70–160 injection port 250 nitrogen carrier at mL/min µL direct injection. Oven temperature programmed 100–300 injection port 290 helium carrier at mL/min

250
10
2
1
% 14.7 0.1 m × 4
%
m ×
Fused-silica capillary column HP-5 (30 mm, 1 µm) 0.32 Two columns (15m × mm i.d.) 0.53 % diphenyl-95 (i) 5 dimethylsiloxane, µm (HP-5) 3 % diphenyl-50 (ii) 50 dimethylsiloxane, µm (HP-50) 1 CP-SIL 8CB (30 µm) mm, 1.5 0.53

Samples manually extracted with a mixture of solvents then subjected to continuous SPE system Solid samples require pre- treatment: liquid–liquid extraction, evaporation of extract and residue dissolved in 0.1 M HNO 3 . Samples inserted to SPE (XAD-2 column) flow system at pH 1. Elution with µL ethyl acetate mL) transferr

Fatty foods Foods 150 Vinegar, 7 pickle condiment liquid, soy sauce, fish 5 sauce

GC GC GC