Page 300 - Analytical method for food addtives

E442: Ammonium phosphatides 199

Reference 2 3 4

g (see Table 18.3)

g
gP/100 gP/100 Various starches were analysed in duplicate and results for total phosphorus were in agreement with those from a g. Standard error 0.0006 Enzymatic Method: intra-assay precision of the whole CV % ranged from 2.3–7.2 % for phosphatidylcholine. HPLC Method: Precision 3.7 %. Calibration linear. The results give

Statistical parameters 1.1–5.4 % for 0.96–0.29 RSD r 3.6–7.7 % for 0.96–0.23 RSD R colorimetric chemical method. g/100 Method mean 0.031 analysis Detection limit 0.399 µg/mL, quantitation limit 0.599 µg/mL for phosphatidylcholine. of the samples

Summary of statistical parameters for phosphorus in foods

Extent of validation Nordic collaborative study Method performance established and used to analyse sample (n=7) Performance established for both methods and used to analyse a range of samples

Foods and food Cocoa powders The relative standard deviation of the repeatability The relative standard deviation of the reproducibility

Matrix ingredients Starches and lecithin

Table 18.2 Method Spectro- photometric 31 P NMR spectroscopy HPLC cf enzymatic analysis (EA) Key RSD r RSD R