Page 230 - Analytical method for food addtives

152 Analytical methods for food additives

Table 11.3 Performance characteristics for gallates in oils, lard and butter oil 1,2
Sample Oils Lard
Analyte Propyl gallate Propyl gallate Propyl gallate Propyl gallate
No. of laboratories 7 7 7 7
Units mg/g mg/g mg/g mg/g
Spike value 193.7 96.7 19.4 96.9
Mean value 184 93.8 17.6 90.1
S 16.0 4.50 2.01 3.18
r
RSD % 8.66 4.80 11.5 3.53
r
S 16.0 4.50 2.52 3.18
R
RSD % 8.66 4.80 14.3 3.53
R
Recovery 95.2 % 96.9 % 90.9 % 93.0 %
Sample Lard Butter oil
Analyte Propyl gallate Propyl gallate Propyl gallate Propyl gallate
No. of laboratories 7 7 7 7
Units mg/g mg/g mg/g mg/g
Spike value 38.7 92.1 46.0 9.20
Mean value 34.6 89.3 46.9 9.53
S 1.55 4.76 3.86 0.450
r
RSD % 4.48 5.33 8.23 4.72
r
S 1.55 6.08 4.54 0.875
R
RSD % 4.48 6.81 9.67 9.17
R
Recovery 89.4 % 97.0 % 102 % 104 %
Sample Butter oil
Analyte Octyl gallate Octyl gallate Octyl gallate
No. of laboratories 7 7 7
Units mg/g mg/g mg/g
Spike value 89.2 43.7 8.76
Mean value 86.3 42.0 8.19
S 3.80 2.89 1.69
r
RSD % 4.40 6.87 20.6
r
S 4.37 2.89 1.69
R
RSD % 5.06 6.87 20.6
R
Recovery 96.8 % 96.2 % 93.5 %
Sample Butter oil
Analyte Dodecyl gallate Dodecyl gallate Dodecyl gallate
No. of laboratories 7 7 7
Units mg/g mg/g mg/g
Spike value 101.1 50.6 10.1
Mean value 96.7 48.8 9.76
S 4.02 2.98 0.468
r
RSD % 4.16 6.12 4.80
r
S 7.94 3.05 0.742
R
RSD % 8.21 6.24 7.61
R
Recovery 95.7 % 96.5 % 96.4 %