Page 246 - Analytical method for food addtives

162 Analytical methods for food additives

Reference 5,6 4 10 12

Ref: J.AOAC International (1993) 76, 765 Recovery of spiked blended oil at 26 and 52 µg/0.1 g (n=3) 106.2 % and 96.9 % (RSD= 5.8 % and 8.4 %). Compared to AOAC method. 1 This method had a higher extraction effect and higher accuracy than the AOAC method. BHA found in 8 of the commercial samples i.e. soybean oil at 50.4

Statistical parameters Details given in Table 12.3 16 µg/g CV % was 3.5. 55.6 µg/g fat repeatability <3 % Keratosane Chewing gum Dry potato flakes

Summary of statistical parameters for BHA in foods

Extent of validation AOAC Official Method 983.15 Full collaborative trial Precision of method established and applied to 18 commercial samples Precision of method established and applied to 15 commercial samples Precision of method established and applied to 10 commercial samples

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

Matrix

Table 12.2 Method LC GC HPLC LC