Page 262 - Analytical method for food addtives

172 Analytical methods for food additives

Reference 1 5 6 4 2

Statistical parameters see Table 13.3 Recovery test was conducted with 3 kinds of formula feeds spiked with tartaric acid at 0.1 %. The mean recovery values 90.2 % (77 %–106 %), Collaborative study of 3 labs on spiked samples mean recovery 90.2 % RSD r = 7.7 % and RSD R = 16.3 % Linear range 0–50 mg/L. Detection limit = 0.

Summary of statistical parameters for L-tartaric acid in foods

Extent of validation Full collaborative trial Precision of method established and applied to commercial feed ingredients (n=20) Precision of method established and applied to commercial red wines (n=2) Precision of method established with Spanish Navelina orange juice (n=63) and applied to commercial samples (n=9) Method

Matrix Grape juice Formula feeds Wines Orange juice Frozen musts and wine

Table 13.2 Method HPLC Capillary electro- phoresis (CE) Capillary electro- phoresis (CE) Capillary electro- phoresis (CE) HPLC cf colorimetric