Page 249 - Analytical method for food addtives

7
14
ng, repeatability 0.8 % (n=6)
ppb
for microemulsion containing 5 µg/g BHA. Recovery ranged
(i.e. powdered milk, cream, milk and 2 dietetic supplements)
from 92 % to 102 % (n=3) for 5 foods spiked at 2 µg/g BHA
22.4±1.8 mg/kg wet basis (n=3)
32.9±1.9 mg/kg wet basis (n=3)
ppb, wine at 2
LOD = 93 ng/mL. Recovery of 97.8±0.3 % from fish oil
Linear calibration curve in range 0.01–50 µg/mL.
BHA found in samples of soy sauce at 190
Linear calibration curve. LOD 0.3
containing 0.5 µg/g BHA (n=3)
Detection limit 0.1 ppb.
ppb
Smoked sausage
and vinegar at 3
Dried anchovy
(RSD=0.7 %).
and applied to real samples (n=4)
Precision of method established
Precision of method established
and applied to 2 commercial
Extent of validation Reference Statistical parameters 164 3 ppb (n=6) 70.1 % Recovery of spiked fruit vinegar at 3 Precision of method established Analytical methods for food additives 9 Linear calibration curve in range 0.036–27 µg/mL. LOD = Precision of method established 0.67 pg. Mean recovery of 102 % from olive oil spiked at 3 l
samples
Oils, foods and biological fluids Dairy products and dietetic supplements Pharmaceutical formulations
Matrix Foods Foods Edible oils Oils Lard Cereals
Table 12.2 cont’d Method GC–MS (SIM) HPLC LC RP-HPLC HPLC LC Spectro- photometric Derivative spectrometry GC