Page 281 - Analytical method for food addtives

186 Analytical methods for food additives

Reference 1 4 3

85–95 % for foods at 2 mg/g of PG 95–99 % for foods at 10 mg/g of PG >93 % for foods spiked with PGE at a level of 0.5 % of 1.0 % 10 µg/g for total PGE >92 % for PG at 0.6–20 mg/g in several

Statistical parameters Recoveries 2 µg Detection limit Recoveries Detection limit Recoveries foods

Summary of statistical parameters for propylene glycol in foods

Extent of validation Method parameters established Method parameters established Method parameters established

Commercial Japanese Margarine, shortening, Smoked dried squid, fish jelly, soft drink, noodle and other flour products, ice-cream

Matrix foods cake powder

Table 15.2 Method Enzymatic analysis HPLC Enzymatic analysis