Page 86 - Analytical method for food addtives

Analytical methods for food additives
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Summary of statistical parameters for sorbic acid in foods

Extent of validation Reference Statistical parameters 1 see Table 6.3 Full collaborative trial 11 see Table 6.4 Full collaborative trial 2 % for cheese pg. Mean recovery 97.2 Detection limit 100–200 Precision of method mg/kg (n=3) for each level. Method spiked at levels from 50–500 established and applied to applied to

Matrix Foods Foods Foods Foods Foods Foods

Table 6.2 Method GC HPLC GC–MS (SIM) HPLC GC GC