Page 49 - Analytical method for food addtives

22 Analytical methods for food additives

Reference 5 (n=3) (n=3) 11 (n=6) (n=10) 9 8 (n=10) 7 6

mg/L dyes from synthetic mixtures mg/L 37.5±0.2 (CZE), mg/L 35.0±0.2 (HPLC) mg/kg (CZE), mg/kg 137.9±0.3 (HPLC) % RSD 0.1 µg/L

mg/L % for 4–60 Bitter: Strawberry syrup: 141.9±0.4 % Recovery 98 µg/mL (n=3) {4} Detection limit 3.38 µg/L µg/L mg/L % RSD 3.44 mg/L (n=9) % Recovery 95.3

Statistical parameters Calibration graph linear up to 4–200 mg/L Detection limit 0.60 Recoveries were 92.3–111.3 Real samples: µg/mL Linear range 0–40 µg/mL % for 8 RSD 1.1 Strawberry flavoured drink: 3.90 Results agree with manufacturers’ values {} Concentration range 12–650 % for samples containing 250 RSD 1.3 mg/L Car

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