Page 250 - Analytical method for food addtives

164 Analytical methods for food additives

Reference 3 7 14 9 11 13 19 20 1

ppb

ppb (n=6) 70.1 % ppb, wine at 2 22.4±1.8 mg/kg wet basis (n=3) 32.9±1.9 mg/kg wet basis (n=3) ng, repeatability 0.8 % (n=6) for microemulsion containing 5 µg/g BHA. Recovery ranged from 92 % to 102 % (n=3) for 5 foods spiked at 2 µg/g BHA (i.e. powdered milk, cream, milk and 2 dietetic supplements) Linear calibration curve in ran

Statistical parameters Recovery of spiked fruit vinegar at 3 (RSD=0.7 %). Detection limit 0.1 ppb. BHA found in samples of soy sauce at 190 ppb and vinegar at 3 Linear calibration curve in range 0.01–50 µg/mL. LOD = 93 ng/mL. Recovery of 97.8±0.3 % from fish oil containing 0.5 µg/g BHA (n=3) Smoked sausage Dried anchovy Linear calib

Extent of validation Precision of method established and applied to real samples (n=4) Precision of method established and applied to 2 commercial samples Precision of method established Precision of method established Precision of method established Precision of method established Precision of method established Precision of m

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