Page 94 - Analytical method for food addtives

52 Analytical methods for food additives

Table 6.3 Performance characteristics for sorbic acid in almond paste, fish homogenate
and apple juice 1
Samples Almond paste Fish homogenate Apple juice

No. of laboratories 8 8 8 8 6 8
Units mg/kg mg/kg mg/kg mg/kg mg/kg mg/kg
Mean value 983 2029 484 1008 45 530
S 41 84 34 27 2.3 18
r
RSD 4.1 % 4.1 % 7.0 % 2.6 % 5.1 % 3.4 %
r
S 74 65 27 60 10.2 29
R
RSD 8.5 % 5.2 % 9.0 % 6.5 % 23.3 % 6.4 %
R
Av recovery 99.1 % 103.4 % 96.4 % 98.4 % 109.1 % 105.8 %
Key
Mean The observed mean. The mean obtained from the collaborative trial data.
r Repeatability (within laboratory variation). The value below which the absolute difference
between two single test results obtained with the same method on identical test material under the
same conditions may be expected to lie with 95 % probability.
S r The standard deviation of the repeatability.
RSD The relative standard deviation of the repeatability (S × 100/mean).
r
r
R Reproducibility (between-lab variation). The value below which the absolute difference between
two single test results obtained with the same method on the identical test material under different
conditions may be expected to lie with 95 % probability.
S R The standard deviation of the reproducibility.
RSD The relative standard deviation of the reproducibility (S × 100/mean).
R R