Page 145 - Analytical method for food addtives

22
five methods. Each method showed limits in relation of their
among the total SO 2 content in grape juices determined by
Analysis of variance disclosed a significant difference
ability to release combined SO 2
Established methods applied
to grape juice samples
Precision of method 18 The instrument repeatability of the CE procedure was satisfactory CV % 1.4–8.5 for 5–50 µg/mL standard. established and applied to Level of detection was 5 mg/kg real samples 19 Recoveries of SO 2 25–1000 µg/g added to grape skin Precision of method extract were 86–104 %. Quantitative limit was 15 µg

Foods and beverages Grape skin extract and elderberry colour Wines Musts and wines Grape juice

Capillary electrophoresis Capillary electrophoresis FIA FTIR Comparison of 5 methods