Page 273 - Analytical method for food addtives

5
3
7
Orange drink spiked with 125 ppm adipic acid and analysed by 6
Calibration graph linear 0–342 µmol/L Coefficient of variation
Detection limit 10 mg/kg in olive oil, replicates within ±10 %
(CV) in two specimens were 2.0 and 3.7 % at 34.2 and
Recovery 95–131 %, detection limit 0.01 µg/kg
137.0 µmol/L. Recovery 92–106 %
RSD and recoveries 91–101 %
laboratories
Summary of statistical parameters for adipic acid in foods
Method performance
Extent of validation Reference Statistical parameters 8 Applying ISO 5725 (see Table 4) Validated by international R=120 ppm r=60 ppm Total adipate 1 collaborative study R=55.4 ppm r=10.1 ppm Free adipate 2 1 Recovery 91.4–99.6 %. See Table 14.3 for collaborative trial details. Validated by 6 laboratories E355–7, E35
Method parameters
Method parameters
established
established
established
Crackling candy, Food simulants Packaging materials

Matrix Starch soft drinks Urine

Table 14.2 Method GC GC HPLC GC GC-MS