Determination of polysorbates in foods by colorimetry with confirmation by infrared spectrophotometry, thin-layer chromatography, and gas chromatography.
A method is presented for the detection of polysorbates (PSs) in 8 kinds of processed foods by colorimetric and thin-layer chromatographic (TLC) techniques. The PSs are extracted from processed foods with a mixture of methylene chloride and ethanol by using an Extrelut column. The extract is further purified by using a silica gel column. The PS extract is complexed with cobalt-thiocyanate (Cothiocyanate) reagent and is determined spectrophotometrically at 620 nm. The recoveries and coefficients of variation for 8 kinds of processed foods fortified with 0.1% PS 80 were 67.9-94.6% and 4.0-11.3%, respectively. The detection limit of TLC corresponded to 50 mg PS 80/kg. PS identity was confirmed by infrared spectrophotometry of PS extract, and gas chromatography of fatty acids and thin layer chromatography of POE-sorbitan residues after saponification.
Kato
H
H
Nagoya City Health Research Institute, Japan.
Nagai
Y
Y
Yamamoto
K
K
Sakabe
Y
Y
D002849:Chromatography, Gas; D002855:Chromatography, Thin Layer; D003124:Colorimetry; D005227:Fatty Acids / Q000032:analysis; D005504:Food Analysis; D007202:Indicators and Reagents; D011136:Polysorbates / Q000032:analysis*; D013055:Spectrophotometry, Infrared
D005227:Fatty Acids; D007202:Indicators and Reagents; D011136:Polysorbates