By Roger Wood, Lucy Foster, Andrew Damant, Pauline Key
Textual content addresses 26 significant ingredients and experiences present examine to set up the easiest to be had equipment and the way they need to be used. offers tips on top perform and destiny learn. For researchers within the foodstuff undefined. comprises index.
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Additional info for Analytical Methods for Food Additives
Journal of Liquid Chromatography (1994) 17(4), 855–865. ‘Simultaneous determination of antioxidants, preservatives and sweeteners permitted as additives in food by micellar electrokinetic chromatography’, Boyce M C. Journal of Chromatography A (1999) 847, 369–375. 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.
3 Recommendations This method produced a fingerprint peak that was present in only Class III samples and the observation of this fingerprint peak in foods could be used to indicate the presence of Class III caramel and permit a semi-quantitative estimation of the level of caramel in the foods. Therefore this method1 needs to be further developed and applied to foods. 4 1 References ‘Analysis for caramel colour (Class III)’, Coffey J S, Castle L. Food Chemistry (1994) 51, 413–416. 1 Summary of methods for caramel (class III) Method Matrix IP-HPLC Caramels followed by CE Sample preparation/extraction Method conditions Detection Sample dissolved in distilled water used as is for HPLC method.
Add 100 mg α-amylase and incubate at 40 ºC for 2 h in a shaking water bath or by regular manual shaking. 1 mol/L cetylpyridinium chloride in water, mix and add 10 mL of water-saturated n-butanol. Shake vigorously for 10 min on mechanical shaker. Centrifuge at 1000 g for 10 min. If a gel forms in the upper organic layer, add 2 mL water-saturated n-butanol and gently stir into the upper layer, with a glass rod, until emulsion breaks. Transfer upper organic layer to a 25 mL volumetric flask using a Pasteur pipette.