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Development of methods to quantitatively extract biologically active principles (BAPs) from foods, flavourings and herbs and spices
Project Code: A01067;
- Scotter, M.J., Roberts, D.P.T. & Rees, G.O. (2011) Development and single-laboratory validation of an HPLC method for the determination of coumarin in foodstuffs using internal standardization and solid-phase extraction cleanup. Analytical Methods 3, 414-419.
Food and Environment Research Agency, Sand Hutton, York YO41 1LZ
Scotter, M ; Roberts, D; Rees, G
The use of biologically active principles (BAPs) as such as flavourings is not permitted in the UK. However, some flavouring preparations are known to contain these substances naturally. UK flavouring legislation limits the levels of BAPs in foodstuffs to which natural flavourings are added.
A research project funded by the Agency (A01041) critically reviewed the published methods on the analysis of BAPs. The project highlighted that there is a lack of methods available to extract many of the BAPs from food matrices.
This project developed a simultaneous steam distillation/extraction (SDE) method for the volatile BAPs that can be analysed using GC-FID or GC-MS; a direct headspace method for hydrogen cyanide (for HS-GC-FID or HS-GC-MS) and a solvent extraction procedure for quassine (for HPLC due to its low volatility).
These methods were validated in-house and also tested by a UK Public Analyst laboratory.
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