Determination of safrole and isosafrole in meat based products

Authors
Tateo, F Bononi, M Lubian, E Martello, S Fasan, S
Citation
F. Tateo et al., Determination of safrole and isosafrole in meat based products, IND ALI, 38(384), 1999, pp. 941-945
Citations number
10
Categorie Soggetti
Food Science/Nutrition
Journal title
INDUSTRIE ALIMENTARI
ISSN journal
0019901X → ACNP
Volume
38
Issue
384
Year of publication
1999
Pages
941 - 945
Database
ISI
SICI code
0019-901X(199909)38:384<941:DOSAII>2.0.ZU;2-5
Abstract
The Italian law (D.L. N. 107, 25.01.1992), relating to flavourings for use in foodstuffs and to source materials for their production, defines the max imum limits for certain natural substances present in flavourings, in food ingredients or in foodstuffs. Safrole and isosafrole are among these substa nces limited by law. The present note describes an analytical method suitab le for routine analyses and useful to give results characterised by high re covery. The method is optimised in operating conditions in respect to safro le and isosafrole identification.