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
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