0000000000901805
AUTHOR
M.c. Sanfeliu Alonso
Determination of the flavor enhancer maltol through a FIA — direct chemiluminescence procedure
Abstract A new FIA — direct chemiluminescence method is proposed for the determination of maltol, based upon the oxidation of the food additive by KMnO 4 in sulfuric acid medium at 80°C enhanced by hexadecylpyridinium chloride (HD) and formic acid (HCOOH). The calibration graph is linear over the range 0.5–4.0 mg l −1 of maltol, with a R.S.D. ( n =50, 0.5 mg l −1 ) of 2.9%, LOD ( s / n =3) of 10 mg l −1 and sample throughput of 153 h −1 .
Determination of tyrosine through a FIA-direct chemiluminescence procedure.
A new FI-direct chemiluminescence method is proposed for the determination of tyrosine, based on the oxidation of the amino acid by K(3)Fe(CN)(6) in potassium hydroxide medium, at room temperature and enhanced by the presence of beta-cyclodextrin and formic acid. The dynamic range was linear over the range 1.0-10.0 mgl(-1). A large study of the influence of foreign compounds was performed, including amino acids; and, the method showed high selectivity. The reproducibility between days resulted in a rsd (in slope%) of 4.8 and the repeatability with a rsd (n=50, 10.0 mgl(-1)) of 3.1%, the LOD (s/n=3) was 50 mugl(-1) and sample throughput 98 h(-1).