Page 114 - Analytical method for food addtives

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Detection limit 2 ppm. Recovery studies performed on various foods
Spiked soy sauce at 200 µL 104.9 % CV 5.9 % (n=3).
g to labaneh, averaged
spiked with benzoic acid at levels 200–1000 µg. Recoveries
Recoveries added at 31.8 and 63.6 mg/100
Method applied to 37 liquid food samples
Linear range 32–300 mg/L
93.2–102.2 %, CV <8 %
Summary of statistical parameters for benzoic acid in foods
Precision of method established
Precision of method established
and applied to real samples
and applied to real samples
Extent of validation Reference Statistical parameters 1 see Table 7.3 Full collaborative trial 8 see Table 7.4 Full collaborative trial 11 see Table 7.5 Full collaborative trial 2 pg. Mean recovery 97.2 % for cheese Detection limit 100–200 Precision of method established spiked at levels 50–500 mg/kg (n=3) for each level. Met
(n=36)
(n=37)

Matrix Foods Orange juice Foods Foods Foods Foods Foods Labaneh (concentrated set yogurt)

Table 7.2 Method GC HPLC HPLC GC–MS (SIM) HPLC GC GC HPLC