Page 208 - Analytical method for food addtives

138 Analytical methods for food additives

Reference 11 25 1 14 27 26

Details given in Table 10.3. RSD R values are 20 % or less at the
Detection limit (n=3) 2.6±1.3 mg/kg (n=3) 1.3±0.3 mg/kg (n=3) 0.5±0.2 mg/kg (n=3) 1.6±0.4 mg/kg Accuracy: 95.4±3.5 % (n=3) Detection limit 10 ng/mL (n=3) g 42.9±1.5 g/100

Statistical parameters Ref: JAOAC (1986) 69, 594 Ref: JAOAC (1996) 49, 701, JAOAC (1968) 51, 533 1 mg/100 g level Recovery 97.9–99 % at 1 ppm level (n=3). 0.004 ppm Multifloral honey Strawberry tree honey Asphodel honey Red gum honey RSD 1.07 % (n=6) Precision: 0–1000 ng/mL Linearity: Accuracy, determined by spike

Summary of statistical parameters for fumaric acid in foods

Extent of validation AOAC Official Method 986.13 AOAC Official Method 965.28 Full collaborative trial Performance of method established and applied to 4 samples (n=3) Method parameters established and tested on 7 real samples (n=3) Method parameters established and tested on 2 real samples (n=3)

Cranberry juice cocktail and Feed additives

Matrix apple juice Foods Apple juice Honey Apple juice

Table 10.2 Method LC Polarographic HPLC HPLC cITP–CZE cITP