Page 338 - Analytical method for food addtives

226 Analytical methods for food additives

Reference 1 3 2 4 11

CV=36.2 % CV=16.2 %

SD=4 mg/kg SD=4 mg/kg Data for 12 batches for the reference sample: Mean = 0.316 µg/g, S r = 0.012 µg/g, RSD r = 3.7 %, S R = 0.034 µg/g, RSD R = 10.8 %, detection Calibration performed by aqueous standards in the linear range between 50 and 250 µg/L. Characteristic mass of Al = 45 pg/L and detection limit = 2 µg/L

Statistical parameters See Table 25.3 for details of milk powder samples Duplicate diet samples: (n-20) Mean 11.04 (6.32–18.68) mg/kg A. (n-20) Mean 25.28 (17.6–37.81) mg/kg B. Detection limit ranged from 0.02–10 mg/kg limit 0.0126 µg, sample spike recovery 88–127 % (av 106 %) Method applied to 282 commercial samples 9.8 % (n

Summary of statistical parameters for aluminium in foods

Extent of validation Various methods used (see Table 25.4) to validate samples Precision of method established with reference samples and validated with real samples Precision of method established with standards and validated with real samples Precision of method established with aqueous spiked samples and validated

Duplicate diets and milk powders Infant formula and evaporated milk Coffee and tea Seafood and meat

Matrix Wine

Table 25.2 Method ICP and AAS GFAAS ETAAS GFAAS ICP-AES