Page 83 - Analytical method for food addtives

46 Analytical methods for food additives

Reference 15 mL K 2 Cr 2 O 7 16 g Na 2 SO 4 . 17 nm 18 ºC

Make to volume. Pipette aliquot into test tube, M H 2 SO 4 + 1.0 and heat in boiling water bath for 5 min. Cool. Add thiobarbituric acid soln. Replace on boiling water bath for 10 min. Cool. Determine A at mL filtrate to separator containing mL mixed ethers and shake for 1 min. Discard aqueous layer and dry ether ext

Method conditions mL 0.15 add 1.0 nm against blank 532 Transfer 10 100 Determine A at 250 100 nm at 532

M H 2 SO 4 and MgSO 4 . Ground beef mixed thoroughly and homogenised with water and pH adjusted to 5.0 with phosphoric mL with water and

Sample preparation Steam distil sample with 1 Collect distillate in volumetric flask Blend with HPO 3 soln for 1 min. Filter through Whatman No. 3 paper acid solution mL wine diluted to 25 1.0 injected into FI system

Matrix Cheese Dairy products Raw beef Wines

Table 6.1 cont’d (c) Method Oxidation Spectro- photometric Colorimetric Spectro- photometric flow-injection