Page 327 - Analytical method for food addtives

E491–2, E493–4, E495: Sorbitan esters 219

Reference 1 2 3

Spiked recovery of STS = 97 %, SD=5.7, n=7 Recovery of STS from commercial products = 109 %, Linearity over range 8–50 g STS/kg fat, r = 0.9961 S r = 0.19 %, r = 0.53 %, S R = 0.18 %, R = 0.51 % LOD = 0.4 %, LOQ = 1.4 % of STS Correlation coefficient r = 0.999 for lauric acid and 0.998 for myristic acid from 3 sta

Statistical parameters SD=11.2, n=3 90 % Detection limit was 50

Summary of statistical parameters for sorbitan esters in foods

Extent of validation Method parameters established Basic method parameters were established Basic method parameters were established

Vegetable oils and fats Ice-cream, margarine, soy milk, pudding

Matrix Human plasma and cake powder

Table 24.2 Method HPLC GC GC