Page 79 - Analytical method for food addtives

44 Analytical methods for food additives

Reference 8 9 10 11 12

nm nm nm nm
Detection UV at 254 UV at 227 UV at 240 and 254 nm UV at 258 UV at 227

% acetic mL/min,

Mobile phase MeOH–H 2 O + 1 acid, flow rate 1 µL injection 10 % MeOH in phosphate 8 buffer at pH 6.7 % acetic acid–MeOH 2 (95:5), flow rate mL/min at room 1.5 temperature Citric acid–sodium citrate buffer:acetonitrile, programmed Phosphate–methanol (90:10), flow rate mL/min at room 1.2

LiChrosorb RP 18 mm, mm × 4.6 C18 Spherisorb ODS-1 mm, mm × 4.6 µ-Bondapak CN Kromasil 100-5C18 mm × ODS C-18 (150 µm) mm, 5

Column 250 µm 7 (250 µm) 5 4.6

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