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. 2023 Mar 11;12(6):1188. doi: 10.3390/foods12061188

Table 5.

Validation parameters of the method used for the targeted chromatographic analysis.

Abbreviation Compound R ± SD, % CV IDL, µg/L LOQ, µg/L
E320 Butylated Hydroxyanisole 96 ± 3 0.02 0.04 × 10−3 3.0
E321 Butylated Hydroxytoluene 99 ± 1 0.01 0.01 × 10−3 2.0
E319 Tertiary Butylhydroquinone 97 ± 1 0.01 0.03 × 10−3 2.7
E300 Ascorbic Acid 97 ± 2 0.02 0.11 × 10−3 15.0
E211 SodiumBenzoate 95 ± 1 0.01 0.01 × 10−3 1.8
E210 Benzoic Acid 98 ± 1 0.02 0.36 × 10−3 41.2
E954 Saccharin 94 ± 3 0.03 0.24 × 10−3 28.2
E951 Aspartame 95 ± 1 0.01 0.18 × 10−3 20.4
E420 Sorbitol 95 ± 2 0.01 0.07 × 10−3 6.2
E101 Riboflavin 96 ± 2 0.02 0.31 × 10−3 36.7
E161g Canthaxanthin 95 ± 3 0.02 0.22 × 10−3 23.3
E330 Citric Acid 97 ± 2 0.03 0.09 × 10−3 12.3
E270 Lactic Acid 95 ± 2 0.02 0.04 × 10−3 3.0

R—Recovery, CV—Coefficient of Variation, IDL—Instrumental Detection Limit, LOQ—Limit of Quantification.