Page 371 - Analytical method for food addtives

E954: Saccharin 251

Table 26.6 Performance characteristics for sodium saccharin in juice, soft drink and
sweets 17
Sample Juice

No. of laboratories 7 8 7
Units mg/L mg/L mg/L
Spike value 40.0 80.0 85.0
Mean value 39.0 77.9 82.3
S 1.3 1.3 1.0
r
RSD 3.2 % 1.7 % 1.2 %
r
S 1.9 7.2 5.9
R
RSD 5.8 % 9.4 % 7.3 %
R
Recovery 99.8 % 97.4 % 96.8 %
Sample Soft drink
No. of laboratories 8 8 8
Units mg/L mg/L mg/L
Spike value 50.0 100.0 67.0
Mean value 48.9 94.2 62.9
S 1.2 2.4 1.1
r
RSD 2.4 % 2.6 % 1.8 %
r
S 10.5 13.9 11.2
R
RSD 21.7 % 15.1 % 17.9 %
R
Recovery 97.8 % 94.2 % 93.9 %
Sample Sweets
No. of laboratories 4 4 4
Units mg/kg mg/kg mg/kg
Declared value 336 672 112
Mean value 267.1 485.3 102.7
S 5.2 23.5 3.5
r
RSD 1.9 % 4.8 % 3.4 %
r
S 12.2 34.4 40.4
R
RSD 5.0 % 8.6 % 39.5 %
R
Recovery 79 % 72 % 92 %
Key
Mean The observed mean. The mean obtained from the collaborative trial data.
r Repeatability (within laboratory variation). The value below which the absolute difference
between two single test results obtained with the same method on identical test material under
the same conditions may be expected to lie with 95 % probability.
S r The standard deviation of the repeatability.
RSD r The relative standard deviation of the repeatability (S × 100/mean).
r
R Reproducibility (between-lab variation). The value below which the absolute difference
between two single test results obtained with the same method on the identical test material
under different conditions may be expected to lie with 95 % probability.
S R The standard deviation of the reproducibility.
RSD R The relative standard deviation of the reproducibility (S × 100/mean).
R
Horrat The HORRAT value for reproducibility is the observed RSD value divided by the RSD value
R
R
calculated from the Horwitz equation.