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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