Wood / Foster / Damant Analytical Methods for Food Additives

1. Auflage 2004
ISBN: 978-1-85573-772-3
Verlag: Elsevier Science & Techn.
Format: EPUB
Kopierschutz: 6 - ePub Watermark

E-Book, Englisch, 320 Seiten

Reihe: Woodhead Publishing Series in Food Science, Technology and Nutrition

The accurate measurement of additives in food is essential in meeting both regulatory requirements and the need of consumers for accurate information about the products they eat. Whilst there are established methods of analysis for many additives, others lack agreed or complete methods because of the complexity of the additive or the food matrix to which such additives are commonly added.Analytical methods for food additives addresses this important problem for 26 major additives. In each case, the authors review current research to establish the best available methods and how they should be used. The book covers a wide range of additives, from azorubine and adipic acid to sunset yellow and saccharin. Each chapter reviews the range of current analytical methods, sets out their performance characteristics, procedures and parameters, and provides recommendations on best practice and future research.Analytical methods for food additives is a standard work for the food industry in ensuring the accurate measurement of additives in foods. - Discusses methods of analysis for 30 major additives where methods are incomplete or deficient - Reviews current techniques, their respective strengths and weaknesses - Detailed tables summarising particular methods, statistical parameters for measurement and performance characteristics

Roger Wood works on additive analysis for the UK Food Standards Agency.

Autoren/Hrsg.

Wood, R.

Foster, L.

Damant, A.

Key, P.

Inhaltsverzeichnis

1;Front Cover;1
2;Analytical Methods for Food Additives;2
3;Copyright Page;3
4;Table of Contents;4
5;Introduction;12
6;Chapter 1. E110: Sunset yellow;15
6.1;1.1 Introduction;15
6.2;1.2 Methods of analysis;15
6.3;1.3 Recommendations;16
6.4;1.4 References;16
6.5;1.5 Appendix: method procedure summaries;18
7;Chapter 2. E122: Azorubine (carmoisine);29
7.1;2.1 Introduction;29
7.2;2.2 Methods of analysis;29
7.3;2.3 Recommendations;30
7.4;2.4 References;30
7.5;2.5 Appendix: method procedure summaries;31
8;Chapter 3. E141: Copper complexes of chlorophylls and chlorophyllins;38
8.1;3.1 Introduction;38
8.2;3.2 Methods of analysis;38
8.3;3.3 Recommendations;39
8.4;3.4 References;39
9;Chapter 4. E150c: Caramel class III;41
9.1;4.1 Introduction;41
9.2;4.2 Methods of analysis;41
9.3;4.3 Recommendations;41
9.4;4.4 References;42
10;Chapter 5. E160b: Annatto extracts;44
10.1;5.1 Introduction;44
10.2;5.2 Methods of analysis;44
10.3;5.3 Recommendations;45
10.4;5.4 References;45
11;Chapter 6. E200–3: Sorbic acid and its salts;49
11.1;6.1 Introduction;49
11.2;6.2 Methods of analysis;49
11.3;6.3 Recommendations;50
11.4;6.4 References;50
11.5;6.5 Appendix: method procedure summaries;51
12;Chapter 7. E210–13: Benzoic acid;68
12.1;7.1 Introduction;68
12.2;7.2 Methods of analysis;68
12.3;7.3 Recommendations;69
12.4;7.4 References;69
12.5;7.5 Appendix: method procedure summaries;71
13;Chapter 8. E220–8: Sulphites;87
13.1;8.1 Introduction;87
13.2;8.2 Methods of analysis;87
13.3;8.3 Recommendations;89
13.4;8.4 References;90
13.5;8.5 Appendix: method procedure summaries;91
14;Chapter 9. E249–50: Nitrites;112
14.1;9.1 Introduction;112
14.2;9.2 Methods of analysis;112
14.3;9.3 Recommendations;114
14.4;9.4 References;114
14.5;9.5 Appendix 1: method procedure summaries (meat –DD ENV 12014);115
14.6;9.6 Appendix 2: method procedure summaries (milk and milk products – BS EN ISO 14673);120
15;Chapter 10. E297: Fumaric acid and its salts;142
15.1;10.1 Introduction;142
15.2;10.2 Methods of analysis;142
15.3;10.3 Recommendations;143
15.4;10.4 References;143
15.5;10.5 Appendix: method procedure summaries;145
16;Chapter 11. E310–12: Gallates;156
16.1;11.1 Introduction;156
16.2;11.2 Methods of analysis;156
16.3;11.3 Recommendations;156
16.4;11.4 References;157
16.5;11.5 Appendix: method procedure summaries;158
17;Chapter 12. E320: BHA;167
17.1;12.1 Introduction;167
17.2;12.2 Methods of analysis;167
17.3;12.3 Recommendations;168
17.4;12.4 References;168
17.5;12.5 Appendix: method procedure summaries;169
18;Chapter 13. E334–7, E354: L-tartaric acid and its salts;180
18.1;13.1 Introduction;180
18.2;13.2 Methods of analysis;180
18.3;13.3 Recommendations;181
18.4;13.4 References;181
18.5;13.5 Appendix: method procedure summaries;181
19;Chapter 14. E355–7, E359: Adipic acid and its salts;188
19.1;14.1 Introduction;188
19.2;14.2 Methods of analysis;188
19.3;14.3 Recommendations;189
19.4;14.4 References;189
19.5;14.5 Appendix 1: method procedure summaries (analysis of orange drinks);190
19.6;14.6 Appendix 2: method procedure summaries: analysis of starch;191
20;Chapter 15. E405, E477: Propylene glycol (propan-1,2-diol);197
20.1;15.1 Introduction;197
20.2;15.2 Methods of analysis;197
20.3;15.3 Recommendations;198
20.4;15.4 References;198
21;Chapter 16. E416: Karaya gum;201
21.1;16.1 Introduction;201
21.2;16.2 Methods of analysis;201
21.3;16.3 Recommendations;202
21.4;16.4 References;202
22;Chapter 17. E432–6: Polysorbates;204
22.1;17.1 Introduction;204
22.2;17.2 Methods of analysis;204
22.3;17.3 Recommendations;205
22.4;17.4 References;205
23;Chapter 18. E442: Ammonium phosphatides;210
23.1;18.1 Introduction;210
23.2;18.2 Methods of analysis;211
23.3;18.3 Recommendations;211
23.4;18.4 References;211
24;Chapter 19. E444: Sucrose acetate isobutyrate;215
24.1;19.1 Introduction;215
24.2;19.2 Methods of analysis;215
24.3;19.3 Recommendations;215
24.4;19.4 References;216
24.5;19.5 Appendix: method procedure summary;216
25;Chapter 20. E472e: Mono/diacetyl tartaric acid esters of mono/diglycerides of fatty acids;219
25.1;20.1 Introduction;219
25.2;20.2 Methods of analysis;219
25.3;20.3 Recommendations;220
25.4;20.4 References;220
26;Chapter 21. E476: Polyglycerol esters of polycondensed fatty acids of castor oil;223
26.1;21.1 Introduction;223
26.2;21.2 Methods of analysis;223
26.3;21.3 Recommendations;223
26.4;21.4 References;224
27;Chapter 22. E481–2: Stearoyl lactylates;226
27.1;22.1 Introduction;226
27.2;22.2 Methods of analysis;226
27.3;22.3 Recommendations;227
27.4;22.4 References;227
28;Chapter 23. E483: Stearyl tartrate;229
28.1;23.1 Introduction;229
28.2;23.2 Methods of analysis;229
28.3;23.3 Recommendations;229
29;Chapter 24. E491–2, E493–4, E495: Sorbitan esters;230
29.1;24.1 Introduction;230
29.2;24.2 Methods of analysis;230
29.3;24.3 Recommendations;230
29.4;24.4 References;231
30;Chapter 25. E520–3, E541, E554–9, E573: Aluminium;234
30.1;25.1 Introduction;234
30.2;25.2 Methods of analysis;234
30.3;25.3 Recommendations;235
30.4;25.4 References;235
31;Chapter 26. E954: Saccharin;244
31.1;26.1 Introduction;244
31.2;26.2 Methods of analysis;244
31.3;26.3 Recommendations;245
31.4;26.4 References;246
31.5;26.5 Appendix: method procedure summaries;247
32;Index;267

Leseproben

2 E122: Azorubine (carmoisine)
2.1 Introduction
The major food groups contributing to dietary intake of azorubine are chocolate products, confectionery, emulsified sauces and soft drinks with the maximum permitted level of 500 mg/kg being allowed in the same matrices as for sunset yellow i.e. sauces, seasonings, pickles, relishes, chutney and piccalilli; decorations and coatings; salmon substitutes; surimi. The ADI for azorubine is 4 mg/kg body weight/day. 2.2 Methods of analysis
Azorubine is also a coal-tar dye and the general scheme for identifying these dyes present in foods is the same as for sunset yellow.1 There are many methods published for the determination of azorubine in foodstuffs. The majority of these are for the determination of various water-soluble dyes, including azorubine, in foodstuffs and some of these methods are the same as for sunset yellow. The early workers on the development of methods for food colours used paper chromatography and TLC but over the last 20 years HPLC,2-4,6,7 spectrophotometry8-11 and more recently capillary zone electrophoresis5 methods have been developed and a summary of these is given in Table 2.1, together with the matrices to which they apply. If statistical parameters for these methods were available these have been summarised in Table 2.2. The majority of published methods are for the determination of azorubine in liquid matrices i.e. drinks, therefore further development of extraction procedures would be necessary to adapt methods for other food matrices i.e. chocolate products. Table 2.1 Summary of methods for azorubine in foods IP-RP-HPLC Lemonade, cake crumb, skimmed milk Ion pairs with cetylpyridinium chloride from aqueous solutions into n-butanol Spherisorb C8 Gradient elution (1.5 mL/min) with phosphate buffer containing cetylpyridinium chloride, acetonitrile and methanol Diode-array at 520 nm 2 RP-HPLC Bitters Diluted with water and filtered Nova-Pak C18 Gradient elution (2 mL/min) using methanol and 0.1 M sodium phosphate buffer at pH 7 520 nm 3 HPLC Beverages, gelatine, syrups Diluted with water and filtered Nova-Pak C18 Nova-Pak C18 Gradient elution (1.5 mL/min) with methanol–phosphate buffer at pH 7 (1:4) containing 5 mM tetrabutyl ammonium bromide 520 nm 4 HPLC Yogurt Shaken with 5 % NH3. Acetone added and shaken. Centrifuged supernatant concentrated to remove acetone. Adjust to pH 4. Shake with polyamide. Centrifuge. The polyamide washed 3 × with water and then shaken with MeOH–aqNH3 (19:1) MicroPak MCH-10 Gradient elution using TBA in methanol diluted with methanol–phosphate buffer at pH 7 ± 0.05 254 nm 6 HPLC Confectionery Sweets stirred in methanol. Methanol extract diluted (1:10) in water and filtered 0.45 µm before injection Spherisorb ODS-2 with LiChrospher RP-18 guard column Water–acetonitrile (7:3) containing 5 mM octylamine/ orthophosphoric acid at pH 6.4 (1 mL/min) 520 nm 7 (b) Method Matrix Sample preparation Method conditions Detection Reference Capillary zone electrophoresis (CZE) Non-alcoholic beverages and fruit flavoured syrups Samples used as is or diluted with water A background solution consisting of 15 mM borate buffer at pH 10.5, hydrodynamic injection and a 20 kV separation voltage 216 nm 5 Spectro-photometric Beverages, gelatine, syrups Samples diluted in 5 mL acetate buffer and diluted to 25 mL with water Analysed by spectrophotometry using a Beckman DU-70 instrument 427 nm 8 Solid-phase spectro-photometry Colourings caramel, confectionery Sample solution mixed with 1 M HCl, ethanol sufficient for a 10 % conc., water and Sephadex DEAE A-25 gel The mixture was shaken for 15 min then the gel beads were filtered off, packed into a 1 mm cell and absorbance measured Absorbance measured 525 nm and 800 nm 9 Rapid clean-up method for spectro-photometric and TLC methods Various foods Liquid samples as is. Solid samples dissolved in water and filtered through sintered glass filter Colour separated on reverse phase C18 Sep-Pak cartridge and eluted with aqueous isopropanol solutions TLC or spectrophotometric 10 Spectro-photometric Soft drinks Ion-pair formation with octadecyl-trimethylammonium bromide at pH 5.6 Extraction of the ion-pair into n-butanol 550 nm 11 Table 2.2 Summary of statistical parameters for azorubine in foods Rapid clean-up method for spectrophotometric and TLC methods Various foods AOAC Official Method 988.13 Ref. JAOAC (1988), 71, 458. 10 IP-RP-HPLC Lemonade, cake crumb, skimmed milk Full collaborative trial see Table 2.3 2 RP-HPLC Bitter Performance of method established with standards (n = 9) and validated with real samples Linear range of calibration 2–10 mg/L,
Recoveries 93.6–106.3 % CV 4.7 %
Bitter sample (n = 9) see Table 2.4 3 IP HPLC Commercial products Performance of method established with standards (n = 9) and validated with commercial food products Calibration graph linear from 2–10 mg/L SD 0.039 mg/L RSD 2.32 % Detection limit 7.6 ng Recovery 99.54 % (n = 5) 4 Real samples: Bitter: 34.3 ± 0.1 mg/L Syrup: 146.2 ± 0.3 mg/kg CZE cf HPLC3 Non-alcoholic beverages and flavoured syrups Performance of method established and applied to real samples Calibration graph linear up to 4–200 mg/L
Detection limit 0.60 mg/L
Recoveries were 92.3–111.3 % for 4–60 mg/L dyes from synthetic mixtures
137.9 ± 0.3 mg/kg (HPLC) 5 Real samples: Bitter: 37.5 ± 0.2 mg/L (CZE),
35.0 ± 0.2 mg/L (HPLC) (n = 3) Strawberry syrup: 141.9 ± 0.4 mg/kg (CZE),
137.9±0.3 mg/kg (HPLC) (n = 3) Spectrophotometric Soft drinks Performance of method established and applied to real samples Linear range 0–40 µg/mL Recovery 98 %
RSD 1.1 % for 8 µg/mL
Strawberry flavoured drink: 3.90 µg/mL (n = 3) {4} RSD 0.1 %
Results agree with manufacturers’ values {} (n = 6)
(n = 10) 11 SP spectrophotometry Colourings, caramel, confectionery Performance of method established and applied to 4 real samples (n = 3) Concentration range 12–650 µg/L Detection limit 3.38 µg/L
RSD 1.3 % for samples containing 250 µg/L
Caramel: 107.99 ± 0.3 mg/L 9 Spectrophotometric Beverages, gelatine, syrups Performance of method established and applied to real samples Calibration graph linear up to 32 mg/L
Replicate samples 8 mg/L (n = 9) RSD 3.44 %
Detection limit 0.72 mg/L Recovery 95.3 % (n = 10) 8 HPLC Confectionery Method applied to confectionery Detection limit < 12 µg/L 7 HPLC Yogurt Method specific for yogurt Recovery 98 % 6 A suitable method for the analysis of...