Page 89 - Analytical method for food addtives

E200–3: Sorbic acid and its salts 49

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g to labaneh, averaged %, respectively HPLC mg/kg 488 mg/L 198 mg/L 180 mg/kg 319 mg/kg 337 mg/kg 678

mg/100 % and 0.8 mg/kg r lab 35 % (n=9) Enzymatic method mg/kg 467 mg/L 190 mg/L 174 mg/kg 314 mg/kg 324 mg/kg 657 µg/mL, detection limit was % (n=10). Applied to both red and µg/mL 85.7±0.6 µg/mL 8.5±0.5 µg/mL 7.3±1.0 µg/mL 58.8±1.3 µg/mL 9.3±0.3

mg/L Recoveries added at 28.0 and 56.0 % with CV of 0.5 Repeatability carried out on apricot preserve mg/kg (n=5) Recovery of spiked samples 95.5–100.6 Method compared well with HPLC method

Linear range 32–300 101.1 and 97.4 Mean value 467±20 Sample Apricot preserve Alcoholic beverage Alcoholic beverage Raspberry syrup Tomato ketchup Chilli spice Calibration graph linear 0–15 µg/mL. RSD 1.58 0.14 white wine: White wine 1 White wine 2 White wine 3 Red wine 1 Red wine 2

Precision of method established and applied to real samples (n=25) Precision of method established and applied to real samples (n=6) Precision of method established and applied to real samples (n=5)

Labaneh (concentrated set yogurt) Foods Wines

HPLC Enzymatic Spectro- photometric flow-injection