Page 93 - Analytical method for food addtives

E200–3: Sorbic acid and its salts 51

ppm (n=2)19 ppm (n=2) ppm (n=2) ppm (n=2) ppm (n=2)
14 17 10 23

The method showed good precision and accuracy without
%, % % (n=3), 300 350 330 360 370
interferences with other components of the samples
Recovery 99 Recovery 102 nm) for sorbic acid = 1.951±0.061 mg/g RSD 1.4

%CV %CV % (n=3)

2.1 6.9 spectral (visible), filtered aqueous extract

ppm (n=10) ppm (n=15) Absorbance ratio (254/240 Low-joule jam: sorbic acid 1.38 % RSD 0.5 spectral (visible), chloroform extraction spectral (UV), chloroform extraction spectral (UV), distillation gas chromatographic, DCM extraction

Spiked samples: 2.1 99± 2651±181.9 recovery 98.9 1 2 3 4 5

Precision of method established Precision of method established Method applied to commercial samples in Indonesia (n=16) Method applied to jam samples (n=1) Methods applied to prune 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