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