Table 2.

Determination of methanol in fruit and vegetable beverages by the proposed method and reference method.

Sample	Added (mM)	This work		GC-FIDa
		Found ± SD (mM)	Recovery (%)	Found (mM)	Recovery (%)
Apple juice	0	ND	–	ND	–
	5	5.06 ± 0.08	101	4.93	99
	10	10.54 ± 0.10	105	9.71	97
Tomato juice	0	ND	–	ND	–
	5	5.10 ± 0.01	102	4.93	99
	10	10.63 ± 0.09	106	10.21	102
Orange juice	0	0.89 ± 0.02	–	0.92	–
	5	5.88 ± 0.11	100	5.93	100
	10	10.87 ± 0.03	100	11.61	106
Pineapple juice	0	1.72 ± 0.01	–	1.70	–
	5	6.79 ± 0.01	101	6.73	100
	10	11.75 ± 0.10	100	11.68	100
Green tea	0	ND	–	ND	–
	5	4.98 ± 0.01	100	5.25	105
	10	10.18 ± 0.01	102	10.33	103
Coffee	0	ND	–	ND	–
	5	5.02 ± 0.07	100	5.03	101
	10	10.17 ± 0.01	102	9.93	99
Malt beverage	0	0.89 ± 0.07	–	0.88	–
	5	5.82 ± 0.01	99	5.91	101
	10	10.89 ± 0.01	100	11.14	102
Pickled ginger	0	ND	–	ND	–
	5	4.98 ± 0.01	100	5.22	104
	10	10.18 ± 0.01	102	10.12	101
Pickled mustard	0	0.52 ± 0.00	–	0.53	–
	5	5.58 ± 0.00	101	5.65	102
	10	10.54 ± 0.07	100	10.67	101
Pickled lettuce	0	0.95 ± 0.05	–	0.92	–
	5	5.95 ± 0.01	100	6.17	104
	10	10.97 ± 0.07	100	10.86	99

^aFood Research and Testing Laboratory, Faculty of Science, Chulalongkorn University.