Page 87 - Analytical method for food addtives

48 Analytical methods for food additives

Reference 1 11 2 13 7 3

% for cheese mg/kg (n=3) for each level. Method mg/L in a juice % gave recoveries of % (n=3) % CV 4.9 % (n=3) % CV 3.8

pg. Mean recovery 97.2 applied to 249 samples of foods and beverages on sale in markets mg/L. Detection limit 10 ppm µL 97.7 µL 99.4 Spiked soy sauce at 200 Recovery studies performed on various foods spiked with sorbic µg % %, CV <6.8

Statistical parameters see Table 6.3 see Table 6.4 Detection limit 100–200 spiked at levels from 50–500 in Rome Linear range 2.5–100 matrix. Samples spiked at 0.10 and 0.05 % 82–96 Detection limit lower than 0.5 Spiked vinegar at 200 Recoveries: Method applied to 37 liquid food samples ppm Detection limit 2 acid

Summary of statistical parameters for sorbic acid in foods

Extent of validation Full collaborative trial Full collaborative trial Precision of method established and applied to real samples (n=249) Precision of method established and applied to real samples (n=65) Precision of method established and applied to real samples (n=37) Precision of method established and appli

Matrix Foods Foods Foods Foods Foods Foods

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