Page 6 - Analytical method for food addtives

Contents v

7.3 Recommendations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
7.4 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
7.5 Appendix: method procedure summaries. . . . . . . . . . . . . . . . . . . . 57
Table 7.1 Summary of methods for benzoic acid in foods . . . . . 62
Table 7.2 Summary of statistical parameters for benzoic acid
in foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
Table 7.3 Performance characteristics for benzoic acid in
almond paste, fish homogenate and apple juice . . . . . . . . . . . . . . . 70
Table 7.4 Performance characteristics for benzoic acid in
orange juice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71
Table 7.5 Performance characteristics for benzoic acid in orange
squash, cola drinks, beetroot and pie filling. . . . . . . . . . . . . . . . . . 72

8 E220–8: Sulphites . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73
8.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73
8.2 Methods of analysis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73
8.3 Recommendations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75
8.4 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76
8.5 Appendix: method procedure summaries. . . . . . . . . . . . . . . . . . . . 77
Table 8.1 Summary of methods for sulphites in foods . . . . . . . . 87
Table 8.2 Summary of statistical parameters for sulphites
in foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90
Table 8.3 Performance characteristics for sulphites in hominy,
fruit juice and seafood . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92
Table 8.4 Performance characteristics for sulphites in wine,
dried apples, lemon juice, potato flakes, sultanas and beer . . . . . . 92
Table 8.5 Performance characteristics for total sulphite in shrimp,
orange juice, dried apricots, dehydrated potato flakes and peas . . 94
Table 8.6 Performance characteristics for total sulphite in starch,
lemon juice, wine cooler, dehydrated seafood and instant mashed
potatoes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95
Table 8.7 Performance characteristics for total sulphite in
shrimp, potatoes, pineapple and wine . . . . . . . . . . . . . . . . . . . . . . 96
Table 8.8 Performance characteristics for free sulphite in wine . 97

9 E249–50: Nitrites . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98
9.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98
9.2 Methods of analysis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98
9.3 Recommendations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100
9.4 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100
9.5 Appendix 1: method procedure summaries
(meat – DD ENV 12014) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 101
9.6 Appendix 2: method procedure summaries (milk and milk
products – BS EN ISO 14673) . . . . . . . . . . . . . . . . . . . . . . . . . . . 106