Page 366 - Analytical method for food addtives
P. 366

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                                                                Recovery ranged from 80 % for biscuit sample to 102 %
                                                            Recovery checked by spiked 7 different food matrices
                                                                      Linear concentration range from 1 × 10 –4  to 0.1 mol/L
                                                              with 200 µg/g saccharin and analysing each 3 times
                                                          LOD = 10 µg/g in samples
                                                                  for jam sample
             Precision of method  10 Calibration curve linear LOD for sodium saccharin was 0.5 mg/mL, the best pH established with range was from 2.0 to 3.5 standards (n=6) Recovery of 95.2–103.2 % of saccharin from 5 dietary  products (n=6) Results obtained for saccharin for six commercial products using the potentiometric method compared well to a
                                                                      Precision of method
                                                          Precision of method
                                                            established

             Dietary products  Dietary products  Artificial sweeteners  Foods  Aqueous solutions









             Potentiometric   Flow injection  potentiometric  Derivative UV  spectrophotometric  HPLC  Ion-selective  electrode
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