Page 274 - Analytical method for food addtives
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E355–7, E359: Adipic acid and its salts  181


                           Reference  8  1    3      5    7












                                 R=120 ppm  R=55.4 ppm r=10.1 ppm Recovery 91.4–99.6 %. See Table 14.3 for collaborative trial details. Orange drink spiked with 125 ppm adipic acid and analysed by 6 Calibration graph linear 0–342 µmol/L Coefficient of variation (CV) in two specimens were 2.0 and 3.7 % at 34.2 and Detection limit 10 mg/kg in olive oil









                           Statistical parameters  Applying ISO 5725 (see Table 4)  r=60 ppm Total adipate  1  Free adipate  2  laboratories  137.0 µmol/L. Recovery 92–106 %  RSD and recoveries 91–101 % Recovery 95–131 %, detection limit 0.01 µg/kg







                        Summary of statistical parameters for adipic acid in foods




                           Extent of validation  Validated by international  collaborative study  Validated by 6 laboratories  Method performance  established  Method parameters  established  Method parameters  established










                                      Crackling candy,  Food simulants  Packaging materials


                           Matrix  Starch  soft drinks  Urine




                        Table 14.2  Method  GC  GC  HPLC  GC  GC-MS
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