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RESEARCH PRODUCT
Determination of the flavor enhancer maltol through a FIA — direct chemiluminescence procedure
J. Martínez CalatayudM.c. Sanfeliu AlonsoL. Lahuerta Zamorasubject
ChromatographyCalibration curveFormic acidStereochemistryMaltolSulfuric acidBiochemistryChlorideAnalytical Chemistrylaw.inventionchemistry.chemical_compoundchemistrylawmedicineEnvironmental ChemistryQuantitative analysis (chemistry)SpectroscopyFlavorChemiluminescencemedicine.drugdescription
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 .
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2001-07-01 | Analytica Chimica Acta |