Page 65 - Analytical method for food addtives

Analytical methods for food additives
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Summary of statistical parameters for annatto extracts in foods

Extent of validation Reference Statistical parameters Recovery: Performance of method established 3 µg/g) % (1–110 norbixin from spiked cheese samples av. 92.6 and recovery determined. Method µg/g) % (0.1–445 bixin from spiked butter samples av. 93.2 applied to commercial samples %. norbixin from hard candies av 88 µg

Cheese, butter, margarine and hard candy

Matrix Foods Foods

Table 5.2 Method HPLC HPLC RP TLC/ scanning densitometry