Page 30 - Analytical method for food addtives

10 Analytical methods for food additives

Reference 2 3 12 8 7

% square of correlation mg/L mg/L mg/kg

ng (n=5) (n=5) (n=5) (n=5) (n=5) (n=5) (n=5) (n=4).
4 % % % % % % % % (n=5) 16.7±0.3 29.5±0.3
Determination limit RSD 6.07 RSD 3.5 RSD 3.5 RSD 4.7 RSD 1.8 RSD 2.5 RSD 7.6 RSD 6.3 mg/L SD 0.071 Recovery 99.1 160.0±0.4 Recoveries of spiked samples µg/mL (n=7) µg/mL, µg/mL, µg/mL

mg/L CV 3.5 % SD 5.5267 ng/mL % for commercial samples mg/L 3.68 mg/L 3.68 mg/L 3.20 mg/L 0.19 mg/L 845.0 mg/L 0.66 mg/L 23.60 mg/L ng Detection limit 1.4 Bitter: Grenadine: Gelatine: µg/mL % at 20 RSD 2.01 42.5±1.0 67.0±1.4 176.0±4.0

Statistical parameters see Table 1.3 Linear range of calibration 2–10 Recoveries 88.1–106.0 % Bitter sample (n=9) see Table 1.4 Linear range 50–650 coefficient 0.9977 RSD 1.8–7.6 Orange drinks: Pineapple jelly: Orange drink: Honey sweet: Colourant: Fruit jelly: Melon drink: Calibration graph linear from 2–10 % RSD 4.22

Summary of statistical parameters for sunset yellow in foods

Extent of validation Full collaborative trial Performance of method established with standards (n=9) and validated with real samples Performance of method established and applied to 7 real samples (n=5) Performance of method established with standards (n=9) and validated with commercial food products Performance of method est

Matrix Lemonade Bitter Soft drinks, sweets, fruit jellies Commercial products Drinks

Table 1.2 Method IP-RP-HPLC RP-HPLC SP spectro- photometry IP-HPLC HPIC