Page 228 - Analytical method for food addtives

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spiked at 100 µg/g PG (i.e. corn oil, butter oil, butter, niboshi,
Linear calibration curve. LOD 5.9 ng, repeatability 1.9 %
Recovery ranged from 84.9 to 96.5 % (n=3) for 5 foods
Recovery ranged from 87.4 to 96.2 % (n=3) for 5 foods
spiked at 100 µg/g OG. Recovery ranged from 87.8 to
91.9 % (n=3) for 5 foods spiked at 100 µg/g DG
frozen shrimp).
Precision of method established 9 ng, repeatability 0.7 % Linear calibration curve. LOD 0.05 (n=6) for microemulsion containing 5 µg/g PG. Recovery ranged from 96 to 103 % (n=3) for 5 foods spiked at 2 µg/g PG (i.e. powdered milk, cream, milk and 2 dietetic supplements). ng, repeatability 0.5 % Linear calibration curve. LOD 0.2 (n=6) for
Precision of method established

Dairy products and dietetic supplements Pharmaceutical formulations Foods Edible oils Foods and drugs

RP-HPLC

LC HPLC LC LC