Page 144 - Analytical method for food addtives

90 Analytical methods for food additives

Reference 2–5 6,7 8,9 10,11 12,13 14,15 17 16

Statistical parameters see Table 8.3 see Table 8.4 see Table 8.5 see Table 8.6 see Table 8.7 see Table 8.8 Post reagent spiking, average recovery 100 % SD 5.2 % (n=45) at levels of 5, 10 and 20 ppm by weight as SO 2 . Recovery for reversibly bound sulphite spike was 95 % Two second-order calibration curves were establis

Summary of statistical parameters for sulphites in foods
Extent of validation Full collaborative trial Full collaborative trial Full collaborative trial Full collaborative trial Full collaborative trial Full collaborative trial Precision of method established with standards (n=45) and validated for food samples Precision of method established with standards (n=10)

Foods and beverages Foods and beverages

Matrix Foods Foods Foods Wines Foods Wines

Table 8.2 Method Optimised Monier–Williams Enzymatic Differential pulse polarographic Ion exclusion chromatographic Flow injection analysis Flow injection analysis RP-IP-HPLC GDSIS