Page 78 - Analytical method for food addtives

Analytical methods for food additives
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Column Reference Detection Mobile phase 8 nm UV at 254 % acetic MeOH–H 2 O + 1 LiChrosorb RP 18 mL/min, acid, flow rate 1 mm, mm × 4.6 250 µL injection 10 µm 7 9 nm UV at 227 % MeOH in phosphate 8 C18 Spherisorb ODS-1 buffer at pH 6.7 mm, mm × 4.6 (250 µm) 5 10 UV at 240 and % acetic acid–MeOH 2 µ-Bondap
µL

preparation/extraction µm filter Beverages diluted 10 fold. g) diluted with water mL), sonicate make up to mL. Filter and inject 20 Sample filtered through µm filter Extracted by shaking with methanol, centrifuging and Proteins were precipitated, methanol added and filtered

Sample PharmaceuticalSample filtered through 0.45 Jams (5 (65 100 0.45 filtering

Matrix formulations Beverages and jams Fruit juices Foods Labaneh (concentrated set yogurt)

Table 6.1 cont’d (b) Method RP-HPLC HPLC HPLC HPLC HPLC