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Table 3 System suitability of the proposed method

From: Screening of caffeine, preservatives and antioxidants in dairy products available in Bangladesh using an RP-HPLC method

Standards

Peak area (Mean ± %RSD)a

Retention time (Mean ± %RSD)a

Tailing factor (Mean ± %RSD)a

CF

1865839 ± 0.71

3.6 ± 0.04

0.866 ± 0.44

BA

986908 ± 0.50

11.6 ± 0.05

1.075 ± 0.37

PP

994208 ± 0.35

13.0 ± 0.02

1.248 ± 0.33

BP

858343 ± 0.43

13.3 ± 0.04

1.229 ± 0.20

BHA

234037 ± 0.94

13.6 ± 0.03

1.224 ± 0.22

BHT

177374 ± 0.59

16.7 ± 0.03

1.017 ± 0.49

  1. CF caffeine, BA benzoic acid, PP propylparaben, BP butylparaben, BHA butylated hydroxyanisole, BHT butylated hydroxytoluene
  2. aAll determinants are in sextuplicate
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Food Safety and Risk

ISSN: 2731-9245

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