Page 46 - Analytical method for food addtives

4
(n=5)
mg/kg
mg/L
146.2±0.3
34.3±0.1
mg/L
%
Recovery 99.54
SD 0.039
Calibration graph linear from 2–10 mg/L
ng
Syrup:
Bitter:
Detection limit 7.6
Statistical parameters Reference 10 Ref. JAOAC (1988), 71, 458. 2 see Table 2.3 3 mg/L, Linear range of calibration 2–10 % CV 4.7 % Recoveries 93.6–106.3 Bitter sample (n=9) see Table 2.4 E122: Azorubine 21
Real samples:
%
RSD 2.32
Summary of statistical parameters for azorubine in foods
Extent of validation AOAC Official Method 988.13 Full collaborative trial Performance of method established with standards (n=9) and validated with real samples Performance of method established with standards (n=9) and validated with commercial food products
Matrix Rapid clean-up Various foods Lemonade, cake crumb, skimmed milk Bitter Commercial products

Table 2.2 Method method for spectro- photometric and TLC methods IP-RP-HPLC RP-HPLC IP HPLC