Page 92 - Analytical method for food addtives

ppm (n=2)19
ppm (n=2)
ppm (n=2)
ppm (n=2)
ppm (n=2)
300
350
370
360
330
spectral (visible), filtered aqueous extract
spectral (visible), chloroform extraction
gas chromatographic, DCM extraction
spectral (UV), chloroform extraction
% (n=3)
spectral (UV), distillation
% RSD 0.5
recovery 98.9
3
4
2
5
1
Methods applied to prune
Precision of method 14 The method showed good precision and accuracy without interferences with other components of the samples established 17 Spiked samples: Precision of method %, Recovery 99 %CV 2.1 ppm (n=10) 2.1 99± established % Recovery 102 %CV 6.9 ppm (n=15) 2651±181.9 10 nm) for sorbic acid = 1.951±0.061 Abso
samples (n=1)
sample (n=1)
Yogurt, non-alcoholic beverages and fruit juices Raw beef Fruit juices Cola beverages and jams Prunes
HPLC Colorimetric HPLC Micellar electrokinetic chromatography (MECC) 4 spectro- photometric and a GC