Page 251 - Analytical method for food addtives

E320: BHA 165

Table 12.3 Performance characteristics for BHA in oils, lard and butter oil 5,6
Sample Oils Lard
No. of laboratories 7 7 7 7
Units mg/g mg/g mg/g mg/g
Spike value 198.5 99.2 19.9 99.2
Mean value 197 99.7 19.5 97.4
S 6.54 5.43 0.43 2.49
r
RSD % 3.32 5.45 2.19 2.56
r
S 6.61 6.15 0.76 3.72
R
RSD % 3.36 6.17 3.92 3.82
R
Recovery 99.1 % 101 % 98 % 98.2 %
Sample Lard Butter oil
No. of laboratories 7 7 7 7
Units mg/g mg/g mg/g mg/g
Spike value 39.7 101.3 50.6 10.1
Mean value 38.3 96.3 48.8 10.2
S 1.90 8.49 2.29 0.515
r
RSD % 4.97 8.81 4.70 5.06
r
S 1.90 8.49 2.50 0.597
R
RSD % 4.97 8.81 5.12 5.87
R
Recovery 96.6 % 95.2 % 96.5 % 101 %