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Development and Validation of an HPLC Method for Measurement of Class III Caramels in Foods

Project Code: A01037

14/04/2011

Leatherhead Food International
Burch, R

The aims of this study were to a) build on the developed reverse phase analysis HPLC analysis for the for the development of E150c in key matrices such as meat and bakery products; and b) to make available a relaible and robust methodology for E150c based on piulot-scale and independent validation of SOPs by approved statistical protocols. Initial approaches were to test the existing method on foods with known added levels of caramel, in order to identify issues with under- and over-recoveries. At the same time studies were undertaken with LC-MS to characterise the marker peak. The next stage was to optimise the method by changing a numbe rof variables such as pH of extraction, extraction time and temperature. The optimised method was then subjected to external ring trial in order to test the robustness of the method and evaluate its performance characteristics.

Final report

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