Page 275 - Analytical method for food addtives
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182 Analytical methods for food additives
Table 14.3 Performance characteristics for adipic acid in orange drink samples 1
Sample Orange drink
Analyte Adipic acid
No. of laboratories 6
Units ppm
Spike value 125
Results 116.3 124.5 114.3 116.7 118.5 116.0
Mean value 117.7
SD 3.586
CV 3.05 %
Table 14.4 Performance characteristics for adipic acid in acetylated adipyl cross-linked
starches 8
Total adipate
Sample 557/664 455/006 556/161 041/551 545/949
Analyte adipic acid adipic acid adipic acid adipic acid adipic acid
No. of laboratories 9 9 9 9 9
Units mg/kg mg/kg mg/kg mg/kg mg/kg
Mean value 430 386 659 90 405
S 22 21 36 5 7
r
S 50 32 62 11 40
R
Free adipic acid
Sample 557/664 455/006 556/161 041/551 545/949
Analyte adipic acid adipic acid adipic acid adipic acid adipic acid
No. of laboratories 9 9 9 9 9
Units mg/kg mg/kg mg/kg mg/kg mg/kg
Mean value 32.6 109.6 17.8 14.6 99.9
S 3.4 6.0 2.0 2.3 2.5
r
S 11.4 29.2 6.3 6.0 31.2
R
Key
Mean The observed mean. The mean obtained from the collaborative trial data.
S The standard deviation of the repeatability.
r
S The standard deviation of the reproducibility.
R