• Note d'application

Analysis of Food Additives and Preservatives Using XBridge Phenyl 

Analysis of Food Additives and Preservatives Using XBridge Phenyl 
  • Waters Corporation
Télécharger le PDF Télécharger le PDF
Woman with tablet reading baby food in a supermarket

This is an Application Brief and does not contain a detailed Experimental section.

Abstract

This application brief highlights the analysis of food additives and preservatives using XBridge Phenyl columns.

Introduction

Compounds used in this study are: 1. Saccharin 2. p- Hydroxybenzoic Acid 3. Sorbic Acid 4. Methylparaben 5. Dehydroacetic Acid

Experimental

Test Conditions

Columns:

XBridge Phenyl, 4.6 x 100 mm, 3.5 μm p/n: 186003334

Mobile phase A:

20 mM KH2PO4, pH 2.5

Mobile phase B:

ACN

Flow rate:

1.0 mL/min

Isocratic Mobile Phase Composition:

75% A; 25% B

Injection volume:

10 μL

Sample:

Saccharin (100 μg/mL), P- hydroxybenzoic Acid (10 μg/mL),

DehydroAcetic Acid (100 μg/mL),

Methylparaben (25 μg/mL),

Sorbic Acid (10 μg/mL), in KH2PO4/ACN (75/25)

Column temp.:

30 °C

Sampling temp.:

15 °C

Detection:

UV @ 254 nm

Sampling Rate:

5 points/sec

Filter Response:

0.2

Instrument:

Alliance 2695 with 2996 PDA

Results and Discussion

Compounds: 1. Saccharin 2. p- Hydroxybenzoic Acid 3. Sorbic Acid 4. Methylparaben 5. Dehydroacetic Acid.

Featured Products

WA60192, June 2007

Haut de la page Haut de la page