Lysergic acid amide as chemical marker for the total ergot alkaloids in rye flour – Determination by high-performance thin-layer chromatography–fluorescence detection

2017 ◽  
Vol 1507 ◽  
pp. 124-131 ◽  
Author(s):  
Claudia Oellig
Keyword(s):  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Fluorescence Detection ◽  
High Performance ◽  
Acid Amide ◽  
Ergot Alkaloids ◽  
Lysergic Acid ◽  
Chemical Marker ◽  
Rye Flour ◽  
Layer Chromatography

scholarly journals Determination of mono- and diacylglycerols from E 471 food emulsifiers in aerosol whipping cream by high-performance thin-layer chromatography–fluorescence detection

2020 ◽  
Vol 412 (27) ◽  
pp. 7441-7451
Author(s):  
Claudia Oellig ◽  
Max Blankart ◽  
Jörg Hinrichs ◽  
Wolfgang Schwack ◽  
Michael Granvogl
Keyword(s):  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Fluorescence Detection ◽  
High Performance ◽  
Food Additives ◽  
German Market ◽  
Relative Standard ◽  
Model Aerosol ◽  
Layer Chromatography

Abstract Mono- and diacylglycerol (MAG and DAG) emulsifiers (E 471) are widely applied to regulate techno-functional properties in different food categories, for example, in dairy products. A method for the determination of MAG and DAG in aerosol whipping cream by high-performance thin-layer chromatography with fluorescence detection (HPTLC–FLD) after derivatization with primuline was developed. For sample preparation, aerosol whipping cream was mixed with ethanol, followed by the addition of water and liquid-liquid extraction with tert-butyl methyl ether. The sample extracts were analyzed by HPTLC–FLD on silica gel LiChrospher plates with n-pentane/n-hexane/diethyl ether (22.5:22.5:55, v/v/v) as mobile phase, when interfering matrix like cholesterol and triacylglycerols were successfully separated from the E 471 food additives. For quantitation, an emulsifier with known composition was used as calibration standard and the fluorescent MAG and DAG were scanned at 366/> 400 nm. Limits of detection and quantitation of 4 and 11 mg/100 g aerosol whipping cream were obtained for both monostearin and 1,2-distearin, respectively, and allowed the reliable quantitation of MAG and DAG from E 471 far below commonly applied emulsifier amounts. Recoveries from model aerosol whipping cream with 400 mg E 471/100 g were determined in a calibration range of 200–600 mg E 471/100 g sample and ranged between 86 and 105% with relative standard deviations below 7%. In aerosol whipping creams from the German market, E 471 amounts ranged between 384 and 610 mg/100 g.

Sign in / Sign up

Export Citation Format

Share Document