Page 34 - Analytical method for food addtives

12 Analytical methods for food additives

Reference 9 17 13 20 14

(n=5) (n=5) (n=3) (n=3) (n=3)

µg/g µg/g mg/L (n=3) {14.00} mg/kg (n=3) {8.51}
122.0±1.8 3.2±0.2 % SD = 0.8 SD = 0.5 SD = 1.5 13.71 8.45

% Recoveries 88–110

mg/L µg/mL µg/mL µg/mL
SD 4.03 Recoveries 95–103 Sugar candy: Jelly: 32.4 8.9 49.9 Soft drink: Candy:

% mg/L % Calibration graph linear (r = 0.9997) Results agree with manufacturers’ values {}
Statistical parameters Recovery 93.81–106.1 % for 100 RSD 4.0 Calibration graph linear % RSD 2.2–5.8 Recovery 92.1–107.9 Real samples: Orange juice Fruit juice Merida orangeade Real samples:

Extent of validation Performance of method established on standards Performance of method established and applied to a soft drink sample Method applied to 2 real samples (n=5) Method applied to 3 commercial products (n=3) Method applied to 2 real samples (n=3)

Matrix Commercial dyes Beverages First derivative Confectionery products Soft drinks Candy and carbonated drinks

Table 1.2 cont’d Method Spectro- photometric CZE spectro- photometry Ratio derivative voltammetry Simultaneous spectro- photometry