Page 116 - Analytical method for food addtives

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Reference
15
5
9
LOD (µg/mL) 0.15 (FID), 0.8 (MS) RSD ( %) 3.1 (FID), 3.5 (MS)
98.1–104.2 %. Linear range 0 to 100 mg/L. Results of jam samples
Checked with real samples for 5 samples analysed in triplicate by
Detection limit for sodium benzoate was 0.5 µg/mL. The method
was precise (SD=0.003; CV %=2.76; n=6). Recovery of sodium
SPE–GC–FID. Plain mayonnaise 175 mg/kg (RSD 5.7 % n=15)
using this method compared favourably with NKLM method
Linear range (µg/mL) 0.4–100 (FID), 1.5–500 (MS) (n=3)
Recovery data for 4 spiked beverage samples ranged from
Garlic mayonnaise 625 mg/kg (RSD 4.8 % n=15)
Statistical parameters
Precision of method established
Precision of method established
Precision of method established
and applied to real samples
and applied to real samples
and applied to commercial
Extent of validation Analytical methods for food additives benzoate from spiked samples between 94.7 and 100 % samples 6 Linear range 0.2–25 mg/L. Detection limit 0.07 mg/L RSD 2.9 % Precision of method established The method was applied to non-fatty foods i.e. soft drinks, jams, and applied to real samples and sauces 21 The d
Matrix Fatty foods Beverages and jams Quince jam Foods Soft drinks Soy sauce and pickles
Table 7.2 cont’d Method GC HPLC HPLC GC Time resolved lanthanide- sensitised luminescence Spectro- photometric