Research Article
Determination of Formaldehyde by HPLC with Stable Precolumn Derivatization in Egyptian Dairy Products
Table 1
Validation parameters for formaldehyde in dairy food.
| | Contaminant | Commodity | Spiking level (mg/kg) | Recovery (%) | Bias (R.D. %)1 | LOD (mg/kg) | LOQ (mg/kg) | FAPAS®PT2 | | 1271 | | Accepted Range | | (10.7–16.6) mg/kg |
| | Formaldehyde | Cheese | 0.1 | 95.0 ± 7.1 | 5.0 | 0.02 | 0.1 | 13.0 | | 5.0 | 91.7 ± 6.8 | 8.3 | | 10.0 | 89.1 ± 6.1 | 10.9 | | Milk | 0.1 | 95.3 ± 6.6 | 4.7 | 0.01 | 0.1 | | 5.0 | 92.3 ± 6.5 | 7.7 | | 10.0 | 90.2 ± 6.0 | 9.8 | | Yogurt | 0.1 | 94.0 ± 7.7 | 6.0 | 0.02 | 0.1 | | 5.0 | 92.8 ± 6.9 | 7.2 | | 10.0 | 89.5 ± 6.7 | 10.5 |
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1: Relative difference.
2: Proficiency test.
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