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By Roger Wood, Lucy Foster, Andrew Damant, Pauline Key

Textual content addresses 26 significant ingredients and reports present learn to set up the easiest on hand equipment and the way they need to be used. presents tips on most sensible perform and destiny examine. For researchers within the foodstuff undefined. comprises index.

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E200–3: Sorbic acid and its salts 41 Recovery check This should be carried out on at least one in every ten samples to be analysed. Using a standard solution of the five analytes add an appropriate volume (dependent on sample type) to a further portion of a prepared sample to be analysed, homogenise and apply the method procedure commencing at ‘Sample Preparation’. Calculation Determine the mean value of the two peak areas for each analyte obtained from the two injections made for each sample extract.

5–2 g/kg levels], representing carbohydrate-rich, pasty, rich in fat and carbohydrates, and protein-rich foods. In this method sorbic acid is isolated from food by extraction with ether and successive partitioning into 36 Analytical methods for food additives aqueous NaOH and CH2Cl2. Acids are converted to trimethylsilyl (TMS) esters and determined by GC. Phenylacetic acid is used as internal standard for benzoic acid. 3. 11 In this method liquid foods not containing insoluble matter are diluted with methanol.

Rapid high-performance liquid chromatographic method of analysis of sodium benzoate and potassium sorbate in foods’, Pylypiw H M, Grether M T. Journal of Chromatography A (2000) 883(1–2), 299–304. ‘Determination of sorbic and benzoic acids in foods with a copolymer (DVB-H) HPLC column’, Castellari M, Ensini I, Arfelli G, Spinabelli U, Amati A. Industrie Alimentari (1997) 36(359), 606–610. 15. 36 p 24. 10. 37 p 25. ‘Determination of sorbic acid in raw beef – an improved procedure’, Campos C, Gerschenson L N, Alzamora S M, Chirife J.

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