Page 245 - Analytical method for food addtives

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

Extent of validation Reference Statistical parameters 5,6 Ref: J.AOAC International (1993) 76, 765 AOAC Official Method 983.15 Details given in Table 12.3 Full collaborative trial 4 Recovery of spiked blended oil at 26 and 52 µg/0.1 g (n=3) Precision of method established 106.2 % and 96.9 % (RSD= 5.8 % and 8.4 %). and appl

Oils, fats and butter oil Edible fats and oils Bakery products Foods and drugs

Matrix

Table 12.2 Method LC GC HPLC LC