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Principles and Applications of Gas Chromatography in Food Analysis pp 326–363Cite as

Food additives

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Part of the book series: Ellis Horwood Series in Food Science and Technology ((EHSFST))

Abstract

Gas-liquid chromatography (GLC) has been used widely over the past 20 years in the quantitative analysis of many classes of food additives. These have included preservatives, antioxidants, emulsifiers and artificial flavourings, as well as a number of additives in wine. In recent years, however, other techniques have gained more favour in the determination of food additives, particularly high-performance liquid chromatography (HPLC). This is probably due to the fact that additives are often, by their very nature, non-volatile compounds; artificial colours are a good example of this. Nevertheless, gas chromatographic techniques for the analysis of additives remain important. There are laboratories which do not always have access to the equipment to use other techniques, and the use of complementary techniques to verify results, or overcome problems arising from using other methods, is often necessary.

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Authors
  1. Nicholas P. Boley
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Editors and Affiliations

  1. Department of Food Science and Technology, University of Reading, UK

    Michael H. Gordon

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© 1990 Ellis Horwood Limited

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Boley, N.P. (1990). Food additives. In: Gordon, M.H. (eds) Principles and Applications of Gas Chromatography in Food Analysis. Ellis Horwood Series in Food Science and Technology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-0681-8_10

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  • DOI: https://doi.org/10.1007/978-1-4613-0681-8_10

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4612-8024-8

  • Online ISBN: 978-1-4613-0681-8

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