Sjöberg A M
Technical Research Centre of Finland, Food Research Laboratory, Espoo.
J Assoc Off Anal Chem. 1988 Nov-Dec;71(6):1210-2.
A complementary collaborative study was conducted on a liquid chromatographic method for determination of saccharin in accordance with the latest international recommendations. One industrial and 6 official food control laboratories analyzed 3 samples of a juice, a soft drink, and a dessert at concentration levels of 26-90 mg/L, 33-73 mg/L, and 56-147 mg/kg, respectively. Blind duplicates and a blank were supplied for each type of material at each concentration level. The beverage was chromatographed directly and the dessert was extracted with ethanol before chromatography. Average recoveries were 95-107%. The reproducibility relative standard deviations were 6.4-7.3% for the juice, 9.2-20.6% for the soft drink, and 13.4-16.2% for the dessert. The outlier percentage was 14.3%. The results were compared with those of an earlier collaborative study by Nordic laboratories and with general collaborative results obtained by AOAC.
根据最新国际建议，针对一种测定糖精的液相色谱法开展了一项补充性协作研究。一家工业实验室和6家官方食品控制实验室分别对浓度水平为26 - 90毫克/升、33 - 73毫克/升和56 - 147毫克/千克的果汁、软饮料和甜点的3个样品进行了分析。在每个浓度水平下，为每种材料提供了盲样复制品和空白样品。饮料直接进行色谱分析，甜点在色谱分析前用乙醇萃取。平均回收率为95 - 107%。果汁的再现性相对标准偏差为6.4 - 7.3%，软饮料为9.2 - 20.6%，甜点为13.4 - 16.2%。异常值百分比为14.3%。将结果与北欧实验室早期的协作研究结果以及AOAC获得的一般协作结果进行了比较。
