Page 115 - Analytical method for food addtives

E210–13: Benzoic acid 67

Reference 1 8 11 2 14 7 3 12

pg. Mean recovery 97.2 % for cheese spiked at levels 50–500 mg/kg (n=3) for each level. Method applied to 249 samples of foods and beverages on sale in markets Linear range 2.5–100 mg/L. Detection limit 10 mg/L in a juice matrix. Samples spiked at 0.10 and 0.05 % gave recoveries of Spiked vinegar at 200 µL 94.9 %

Statistical parameters see Table 7.3 see Table 7.4 see Table 7.5 Detection limit 100–200 in Rome % 82–96 Detection limit lower than 0.5 ppm. Recoveries: Method applied to 37 liquid food samples 93.2–102.2 %, CV <8 % Linear range 32–300 mg/L Recoveries added at 31.8 and 63.6 mg/100

Summary of statistical parameters for benzoic acid in foods

Extent of validation Full collaborative trial Full collaborative trial Full collaborative trial Precision of method established and applied to real samples (n=249) Precision of method established and applied to real samples (n=65) Precision of method established and applied to real samples (n=37) Precision of method estab

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