Page 326 - Analytical method for food addtives

3
2
Correlation coefficient r = 0.999 for lauric acid and 0.998
for myristic acid from 3 standard curves. Coefficient of
Recoveries from foods spiked at 0.1 % were more than
S r = 0.19 %, r = 0.53 %, S R = 0.18 %, R = 0.51 %
variation about an individual point was <10 %
LOD = 0.4 %, LOQ = 1.4 % of STS
ppm
Detection limit was 50
90 %
Summary of statistical parameters for sorbitan esters in foods
Basic method parameters were
Basic method parameters were
Extent of validation Reference Statistical parameters 1 Spiked recovery of STS = 97 %, SD=5.7, n=7 Method parameters established Recovery of STS from commercial products = 109 %, SD=11.2, n=3 Linearity over range 8–50 g STS/kg fat, r = 0.9961 E491–2, E493–4, E495: Sorbitan esters 219
established
established
Vegetable oils and fats Ice-cream, margarine, soy milk, pudding

Matrix Human plasma and cake powder

Table 24.2 Method HPLC GC GC