Page 81 - Analytical method for food addtives
P. 81
E200–3: Sorbic acid and its salts 45
13 14
nm nm
UV at 255 UV at 258
% ammonium acetate % NH 2 SO 4 –CH 3 CN
temperature 90 buffer with 10 acetonitrile 0.01 (75:25)
mm,
Supelcosil LC-18 mm × 4.6 (250 µm) 5 Divinyl benzene- styrene copolymer (DVB-H)
Liquid samples dilute 10 fold in acetonitrile/ammonium acetate buffer solution. Solid samples blended with same buffer solution 1:5 followed by dilution as for liquid samples Yogurt samples treated with potassium ferricyanide (III) and zinc sulphate. Non- alcoholic beverages and fruit juices diluted and filtered
Yogurt, non- beverages and fruit juices
Foods alcoholic
HPLC HPLC
