Page 66 - Analytical method for food addtives

34 Analytical methods for food additives

Reference 3 5 8

µg/g) µg/g)

% (1–110 % (0.1–445 µg/g total µg/g total bixin. µg/g total norbixin were found

norbixin from spiked cheese samples av. 92.6 bixin from spiked butter samples av. 93.2 %. norbixin from hard candies av 88 Commercial cheese samples contained 1.1–68.8 norbixin and 2 samples contained 5.1–5.6 ng/g for annatto 89 commercial foods analysed and their chromatographic behaviour and spectra were observed

Statistical parameters Recovery: µg/g total bixin and 0.91 0.2 in one commercial butter sample Detection limit 100

Summary of statistical parameters for annatto extracts in foods

Extent of validation Performance of method established and recovery determined. Method applied to commercial samples Performance of method not stated. A simple, reliable method that was applied to food products such as fruit beverages, yogurt and candies Performance of method not stated. Applied to commercial foods

Cheese, butter, margarine and

Matrix hard candy Foods Foods

Table 5.2 Method HPLC HPLC RP TLC/ scanning densitometry