Page 226 - Analytical method for food addtives

Analytical methods for food additives
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Summary of statistical parameters for gallates in foods

Extent of validation Reference Statistical parameters 1,2 Ref: Journal of AOAC International AOAC Official Method 983.15 (1993) 76, 765 Full collaborative trial Details given in Table 11.3 5 Linear calibration curve in range 2–100 µg/mL. Recovery Precision of method established and calculated for the IS was 94.6 % (n=10).

Matrix Oils, fats and butter oil Bakery products Foods Foods Foods

Table 11.2 Method LC HPLC Stopped flow mixing and a T-format luminescence spectrometer Stopped flow mixing and diode-array Voltammetric