Page 91 - Analytical method for food addtives

50 Analytical methods for food additives

Reference 5 9 6 22 4

% n=15), % %)
LOD (µg/mL) 0.2 (FID), 1.0 (MS) RSD (%) 3.7 (FID), 4.0 (MS)

mg/kg (RSD 3.8 Checked with real samples for 5 samples of each analysed in triplicate mg/kg (RSD % n=15), cheese 745 % n=15) mg/kg (RSD 5.1 Recovery data for 4 spiked beverage samples ranged from 98.4 to mg/L. Results of jam samples using mg/L RSD 3.8 The method was applied to non-fatty foods i.e. soft drinks,

Statistical parameters Linear range (µg/mL) 0.5–100 (FID), 2–500 (MS) (n=3) by SPE–GC–FID: light mayonnaise 400 mg/kg (RSD 5.3 pâté 225 % n=15), corn margarine 390 4.0 %. Linear range 0 to 100 104.8 this method compared favourably with NKLM method Linear range 0.3–25 mg/L. Detection limit 0.10 and sauces Recoveries

Extent of validation Precision of method established and applied to real samples Precision of method established and applied to real samples Precision of method established and applied to real samples Precision of method established and applied to commercial samples Precision of method established and applied to

Matrix Fatty foods Beverages and jams Foods Beverages Foods

Table 6.2 cont’d Method GC HPLC GC HPTLC GC–MS (SIM)