Page 88 - Analytical method for food addtives

18
mg/kg
mg/kg
337
678
% (n=10). Applied to both red and
µg/mL, detection limit was
µg/mL
µg/mL
µg/mL
µg/mL
µg/mL
mg/kg
mg/kg
58.8±1.3
8.5±0.5
7.3±1.0
9.3±0.3
85.7±0.6
657
324
Calibration graph linear 0–15
µg/mL. RSD 1.58
Tomato ketchup
White wine 2
White wine 3
White wine 1
white wine:
Chilli spice
Red wine 1
Red wine 2
0.14
established and applied to
Precision of method 12 mg/L Linear range 32–300 g to labaneh, averaged mg/100 Recoveries added at 28.0 and 56.0 established and applied to %, respectively % and 0.8 % with CV of 0.5 101.1 and 97.4 real samples (n=25) 20 Repeatability carried out on apricot preserve Precision of method mg/kg r lab 35 mg/kg (n=5) Mean valu
Precision of method
real samples (n=5)
Labaneh (concentrated set yogurt) Foods Wines
HPLC Enzymatic Spectro- photometric flow-injection