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5–100 mg/L. Detection limit 10 mg/L in a juice matrix. 14 µg/mL. 58 % (n=10). 8 %. Linear range 0 to 100 mg/L. 3–25 mg/L. e.

1] where b = slope of standard curve a = intercept y = average peak height ratio of preservative/internal standard W = weight of test portion in g W′ = weight of internal standard in mg. 9 min respectively. Centrifuge with appropriate centrifuge tubes (approximately 50 mL capacity) with screw caps or other suitable closures. Preparation of calibration graphs Inject 20 µL of each of the standard solutions. Plot the peak area obtained for each 40 Analytical methods for food additives analyte in each standard solution on the vertical axis versus the corresponding analyte concentration in mg/L, along the horizontal axis to give the five calibration graphs.

1 Introduction The major food groups contributing to dietary intake of annatto extracts are such items as various cheeses, and snacks. The maximum permitted level of 50 mg/kg is allowed in Red Leicester cheese, 10–25 mg/kg in snacks and 10 mg/kg in liqueurs. 065 mg/kg body weight. 2 Methods of analysis Annatto is a natural food colour and can be identified by characteristic colour reactions. In ‘flavoured’ milk it can be detected by pouring a few millilitres of milk into a flat dish, adding sodium bicarbonate solution and then inserting a strip of filter paper.

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