Investigation Of Some Artificial Food Additives In Food And Environmental Matrices

Abstract

This thesis consists of six parts: Part I: General Introduction: This part includes a general introduction on food additives, their regulation, and different classes. Part II: Literature Review This part includes a detailed and thorough review of the selected additives. This review illustrates the chemical and physical properties, and different analytical methods reported in the literature. The selected food additives and their selected degradants are also explained for their role as food additives, their different applications, metabolism, stability, and toxicity. Part III: Chromatographic Methods for Determination of the selected Food Additives in Food and Environmental Matrices This part consists of two sections: Section A: HPLC/UV method for Determination of the Quaternary Mixture of Aspartame (ASP), Acesulfame K (ACE), Phenylalanine (PHEN) and Butylated Hydroxytoluene (BHT) in Food Products: In this section, an HPLC-UV method was developed and applied for analysis of Aspartame, Phenylalanine, Acesulfame K and BHT in chewing gum samples. HPLC analytical conditions were standardized over RP18 column using a UV detector for the simultaneous separation and quantitation of the analytes under study in chewing gum samples using a methanol/phosphate buffer gradient elution program and a wavelength switching technique. The chromatographic separation was optimized in terms of mobile phase composition, pH of the mobile phase, and wavelengths of detection. A simple extraction procedure was adopted and optimized. The method was validated according to the ICH guidelines and results were highly satisfactory with respect to linearity, accuracy, precision, LOD and LOQ and robustness. Recoveries of the proposed method in real chewing gum samples ranged from 86.61 to 97.40%. LOD lied in the