Page 47 - Analytical method for food addtives

E122: Azorubine 21

Reference 10 2 3 4

(n=5)

mg/L mg/kg

mg/L % 34.3±0.1 146.2±0.3

SD 0.039 Recovery 99.54

mg/L, % CV 4.7 % ng Detection limit 7.6 Bitter: Syrup:

Statistical parameters Ref. JAOAC (1988), 71, 458. see Table 2.3 Linear range of calibration 2–10 Recoveries 93.6–106.3 Bitter sample (n=9) see Table 2.4 Calibration graph linear from 2–10 mg/L % RSD 2.32 Real samples:

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