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Determination of Safrole and Isosafrole in Ham by HPLC with UV Detection
Author(s) -
ZUBILLAGA M.P.,
MAERKER G.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb01639.x
Subject(s) - safrole , chromatography , chemistry , high performance liquid chromatography , ethyl acetate , elution , gradient elution , hexane
An improved method has been developed for the determination of safrole and isosafrole in meat. To ham were added known amounts (5–100 ppm) of either compound or mixtures of both. The samples were extracted with hexane/ethyl acetate (95/5, v/v) by a dry column procedure, and the eluate was analyzed by HPLC with UV detection. Recoveries ranged from 91–102% for the individual components and from 93–100% for mixtures. The improved method requires less analysis time and instrumentation and is more sensitive than a previous method.