By Roger Wood, Lucy Foster, Andrew Damant, Pauline Key
Textual content addresses 26 significant ingredients and reports present study to set up the simplest on hand tools and the way they need to be used. presents tips about most sensible perform and destiny learn. For researchers within the nutrition undefined. contains index.
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Make the combined n-butanol extracts up to 25 mL with water-saturated n-butanol. Accurately dilute an aliquot of the filtrate with an equal volume of mobile phase (1L + 1L dilution of mobile phase A and solution B). Mix and filter a portion through a filter. 18 Analytical methods for food additives Quantitative determination: HPLC Load 20 µL of sample extract onto column and use gradient (linear) elution to achieve optimum separation. The same HPLC conditions were used as for sunset yellow in soft drinks but the detector was set at 520 nm for azorubine.
Combined petroleum ether extracts were washed with NH4OH and acidified with CH3COOH. 1 g to 200 mL 10 % acetic acid in chloroform. Diluted 1 in 10 with 3 % acetic acid in chloroform. Absorbance read at 505 and 474 nm. 1 g to 200 mL 5 % acetic acid in chloroform. Diluted 1 in 10 with chloroform. Absorbance read at 503 and 473 nm 4 RP TLC/scanning densitometry Foods 1 Clean-up with C18 cartridge. 1 mol/L oxalic acid (7:8:7) as solvent system. 3 Measurement of visible absorption spectra using scanning densitometry 8 Photoacoustic spectrometry (PAS) Commercial seasoning products PAS was employed to determine the content of annatto via the intensity of an absorption peak compared with the absorption standard samples with a known content of annatto.
5 Appendix: method procedure summaries Gas chromatographic method – NMKL–AOAC method1 Preparation of test sample Homogenise test sample in mechanical mixer. If consistency of laboratory sample makes mixing difficult, use any technique to ensure that the material will be homogeneous. 0 g homogenised test portion into 30 mL centrifuge tube with Teflon-lined screw cap. 5 mL H2SO4 (1 + 5), 5 g sand, and 15 mL ether. Screw cap on tightly to avoid leakage. Mechanically shake 5 min and centrifuge 10 min at 1500 g.
Analytical Methods for Food Additives by Roger Wood, Lucy Foster, Andrew Damant, Pauline Key