Page 85 - Analytical method for food addtives

E200–3: Sorbic acid and its salts 47

19 20 21 22 23 mM berate mM sodium % methanol added at pH 9.3

measurements in visible region; one utilised a Two of the spectrophotometric methods based on 2-step extraction and the other used a simple water extraction. Two methods employ measurement in nm; one includes distillation step UV region at 235 and the other includes a 2-step extraction. Fifth method was a GC–MS method Sorbic a

Blended with water, sonicated and filtered Samples treated with Carrez 1 and 2 if necessary. Potassium sorbate concentration in cheese was determined by AOAC method 16 No extraction or clean-up required Butyl paraben was used as an internal marker

Mixed thoroughly

Prunes Foods Cheeses Beverages Cola beverages and jams

4 spectro- photometric and a GC Enzymatic Diffusivity HPTLC Micellar electrokinetic chromatography (MECC)