Page 117 - Analytical method for food addtives

68 Analytical methods for food additives

Reference 5 9 15 6 21 22

Statistical parameters Linear range (µg/mL) 0.4–100 (FID), 1.5–500 (MS) (n=3) LOD (µg/mL) 0.15 (FID), 0.8 (MS) RSD ( %) 3.1 (FID), 3.5 (MS) Checked with real samples for 5 samples analysed in triplicate by SPE–GC–FID. Plain mayonnaise 175 mg/kg (RSD 5.7 % n=15) Garlic mayonnaise 625 mg/kg (RSD 4.8 % n=15) Recovery data for 4 spik

Extent of validation Precision of method established and applied to real samples Precision of method established and applied to real samples Precision of method established and applied to commercial samples Precision of method established and applied to real samples Precision of method established and applied to the direct ana

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