Food additives, chromatography

In conclusion, synthetic dyes can be determined in solid foods and in nonalcoholic beverages and from their concentrated formulas by spectrometric methods or by several separation techniques such as TEC, HPLC, HPLC coupled with diode array or UV-Vis spectrometry, MECK, MEECK, voltammetry, and CE. ° Many analytical approaches have been used for simultaneous determinations of synthetic food additives thin layer chromatography, " " derivative spectrophotometry, adsorptive voltammetry, differential pulse polarography, and flow-through sensors for the specific determination of Sunset Yellow and its Sudan 1 subsidiary in food, " but they are generally suitable only for analyzing few-component mixtures. 

Carlson, M. and Thompson, R. D., Determination of borates in caviar by ion-exclusion chromatography, Food Additives Contaminants, 15, 898, 1998. 

Food Additives and Contaminants Fresenius Journal of Analytical Chemistry Journal of Agricultural and Food Chemistry Journal of AO AC International Journal of Capillary Electrophoresis Journal of Chromatography A Trends in Analytical Chemistry Z. Lebensmittel Unters Forsch... 

DH Daniels, FL Joe, GW Diachenko. Determination of free glutamic acid in a variety of foods by high-performance chromatography. Food Additives Contam 12 21-29, 1995. 

Reverse-phase chromatography has been used for the determination of dulcin. Veerabhadrarao et al. (27) described a method for the separation of dulcin, acesulfame-K, and saccharin on pBondapak Cl8 using methanol acetic acid water (7 1 12, v/v). Prodolliet and Bruelhart (33) used the same column, but a mobile phase of 12.5 mM KH2P04 (pH 3.5) acetonitrile (9 1, v/v) for the separation of dulcin from saccharin, acesulfame-K, alitame, aspartame and its degradation products, other food additives, and natural constituents. Lawrence and Charbonneau (16) used a gradient of 0-100% mobile phase B (20 mM KH2P04, pH 3.5 acetonitrile, 8 2, v/v) in A (20 mM KH2P04, pH 5.0 acetonitrile, 97 3, v/v) on Supelcosil LC-18 for the separation of dulcin from saccharin, aspartame, acesulfame-K, cyclamate, sucralose, and alitame. 

H Terada, Y Sakabe. Studies on the analysis of food additives by high-performance liquid chromatography. V. Simultaneous determination of preservatives and saccharin in foods by ion pair chromatography. J Chromatogr 346(5) 333-340, 1985. 

Y Ikai, H Oka, N Kawamura, M Yamada. Simultaneous determination of nine food additives using high performance liquid chromatography. J Chromatogr 457 333-343, 1988. 

JJ Nelson. Quantitation of sodium saccharin, sodium benzoate and other food additives by high-speed liquid chromatography. J Chromatogr Sci 11 28-35, 1973. 

JF Lawrence, FE Lancaster. Determination of total non-sulphonated aromatic amines in food colour amaranth by dithionite reduction followed by derivatization and high performance liquid chromatography. Food Addit Contam 6(4) 415 -423, 1989. 

Reversed-phase chromatography is the most popular mode for the separation of low molecular weight (<3000), neutral species that are soluble in water or other polar solvents. It is widely used in the pharmaceutical industry for separation of species such as steroids, vitamins, and /3-blockers. It is also used in other areas for example, in clinical laboratories for analysis of catecholamines, in the chemical industry for analysis of polymer additives, in the environmental arena for analysis of pesticides and herbicides, and in the food and beverage industry for analysis of carbohydrates, sweeteners, and food additives. 

SPECIES-SPECIFIC DETERMINATION OF METAL(LOID)-CONTAINING FOOD ADDITIVES AND CONTAMINANTS BY CHROMATOGRAPHY WITH ICP-MS DETECTION... 

FDA Use of ETU as a food additive is prohibited. EPA (1995) Health Advisory for long-term exposure is 0.4 mg/L. Can be monitored in water by EPA Method 509 - Determination of Ethylene Thiourea (ETU) in Water Using Gas Chromatography with a Nitrogen-Phosphorus Detector. FAO/WHO (1993) ADI 0.004 mg/kg BW. 

Lancaster FE, Lawrence JF. Determination of benzidine in the food colours tartrazine and sunset yellow FCF, by reduction and derivatization followed by high-performance liquid chromatography. Food Addit Contam 1999 16(9) 381-90. 

Liquid-liquid extraction also can be an attractive alternative to separation methods, other than distillation, e.g., as an alternative to crystallization from solution to remove dissolved salts from a crude organic feed, since extraction of the salt content into water ehminates the need to filter solids from the mother liquor, often a difficult or ejq)ensive operation. Extraction also may compete with process-scale chromatography, an example being the recovery of hydroxytyrosol (3,4-dihydrojq -phenylethanol), an antioxidant food additive, from olive-processing wastewaters [Guzman et al., U.S. Patent 6,849,770 (2005)]. 

Tarbin, J.A. lyier, D.J. Shearer, G. Analysis of enrofloxacin and its metabolite ciprofloxacin in bovine and porcine muscle by high-performance liquid chromatography following cation exchange clean-up. Food Addit.Contam., 1992, 9, 345—350... 

Ishii R, Horie M, Chan W, MacNeil J, Multi-residue quantitation of aminoglycoside antibiotics in kidney and meat by liquid chromatography with tandem mass spectrometry. Food Addit. Contamin. (Part A) 2008 25(12) 1509-1519. 

Benetti C, Piro R, Binato G, et al.. Simultaneous determination of lincomycin and five macrohde antibiotic residues in honey by hquid chromatography coupled to electrospray ionisation mass spectrometry (LC-MS/MS), Food Addit. Contain. 2006 23(11) 1009-1108. 

Pearce JN, Burns BG, van de Riet JM, et al., Determination of fluoroquinolones in aquaculture products by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), Food Addit. Contam. (Part A) 2009 26(10) 39-46. 

Use synthesis Essential A. are used as food additives. They are produced by fermentation or synthetic means (Strecker, Erlenmeyer, or malonic ester synthesis) and separated by column chromatography. As the esters, racerrrates can be separated into the enantiomers by acylases. 

Cellulose represents an important polymer, which is most abundant in nature, and serves as a renewable resource in many applications, e.g., fibers, films, paper, and as a composite with other polysaccharides and lignin in wood. Cellulose derivatives will also be used as films and fibers, food additives, thermoplastics, and construction materials, to name just a few. Cellulose and cellulose derivatives have played an important role in the development of the macromolecular concept. So far, little use has been made of the fact that cellulose represents a chiral material except, e.g., in a rare case as stationary material in liquid chromatography for the separation of chiral compounds. Nature ifself uses the chirality of cellulose occasionally, and twisted structures of cellulose molecules are found in cell walls. 

For reasons given earlier, the separation and identification of stereoisomers in drugs, food additives, and food can be very important analytical problems and chromatography has been shown to be very effective in the analysis of such products. The use of gas chromatography for the separation of stereoisomers is not nearly so common as liquid chromatography, but nevertheless there are a number... 

Determination of trichothecenes in duplicate diets of young children by capillary gas chromatography with mass spectrometric detection. Food Additives and Contaminants, Vol. 22, No. 1, (January 2005), 48-55, ISSN 0265-203X. 

Quite recently, other extraction techniques have been developed and are being employed for the determination of food additives, but are not yet widely used. These techniques include countercurrent chromatography, gel permeation chromatography. 

However, additives are normally combined to complement and promote their activity as a result, it is necessary to develop analytical methods for the determination of additive mixtures. Although some spectroscopic and chemical methods are used, it is preferable to use separation methods for this purpose. Most analytical methods used to determine food additives are based on chromatographic techniques, although several recent papers have demonstrated the usefulness of electrophoresis for the analysis of food colors, sweeteners, antioxidants, and/or preservatives. The separation of food colors has received most attention, with a number of articles published on both capillary zone electrophoresis and micellar electrokinetic chromatography. 

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