Page 48 - Analytical method for food addtives

22
Reference
5
11
(n=3)
(n=3)
(n=6)
mg/L dyes from synthetic mixtures
mg/kg
mg/kg
mg/L
mg/L
137.9±0.3
Strawberry syrup: 141.9±0.4
37.5±0.2
35.0±0.2
(HPLC)
(HPLC)
(CZE),
(CZE),
%
mg/L
Recovery 98
% for 4–60
Calibration graph linear up to 4–200
Bitter:
Recoveries were 92.3–111.3
mg/L
µg/mL
Statistical parameters Analytical methods for food additives (n=10) µg/mL % for 8 RSD 1.1 % RSD 0.1 µg/mL (n=3) {4} Strawberry flavoured drink: 3.90 Results agree with manufacturers’ values {} 9 µg/L Detection limit 3.38 µg/L Concentration range 12–650 µg/L % for samples containing 250 RSD 1.3 mg/L Caramel: 107.99±0.3 8
Detection limit 0.60
Linear range 0–40
Real samples:
Extent of validation Performance of method established and applied to real samples Performance of method established and applied to real samples Performance of method established and applied to 4 real samples (n=3) Performance of method established and applied to real samples Method applied to confectionery Method speci
Non-alcoholic beverages and Soft drinks Colourings, confectionery Beverages, Confectionery
Matrix flavoured syrups caramel, gelatine, syrups Yogurt
Table 2.2 cont’d Method CZE cf HPLC 3 Spectro- photometric SP spectro- photometry Spectro- photometric HPLC HPLC