Page 365 - Analytical method for food addtives
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246 Analytical methods for food additives
Reference 1 12 13,14 17 18 6 8
Statistical parameters see Table 26.3 see Table 26.4 see Table 26.5 see Table 26.6 see Table 26.7 Linear from 8.1 × 10 –5 to 1.4 × 10 –2 mol/L LOD = 6.3 × 10 –5 mol/L Recovery of 97.8–102.7 % of saccharin from 5 dietary products (n=6). Results were obtained for saccharin for nine commercial products using the potentiomet
Extent of validation Full collaborative trial Full collaborative trial Full collaborative trial Full collaborative trial Full collaborative trial Precision of method established with standards (n=9) Precision of method established with standards (n=9)
Summary of statistical parameters for saccharin in foods
Sweetener preparations Beverages and sweets Beverages and desserts Dietary products Dietary products
Matrix Foods Foods
Table 26.2 Method Spectrophotometric HPLC HPLC LC LC Potentiometric Flow injection potentiometric