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Table 8 Ruggedness study of the proposed method

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

Standards Analyst 1 Analyst 2
Amount found (mg/L) % Recovery (Mean ± % RSD)a Amount found (mg/L) % Recovery (Mean ± % RSD)a
CF 74.61 99.48 ± 0.045 74.67 99.51 ± 0.05
BA 247.62 99.05 ± 0.02 247.57 99.03 ± 0.06
PP 24.19 96.77 ± 0.41 24.21 96.81 ± 0.54
BP 24.23 96.96 ± 0.19 24.16 96.15 ± 0.63
BHA 197.76 98.77 ± 0.09 197.56 98.13 ± 0.07
BHT 198.16 98.88 ± 0.03 197.99 98.12 ± 0.09
  1. CF caffeine, BA benzoic acid, PP propylparaben, BP butylparaben, BHA butylated hydroxyanisole, BHT butylated hydroxytoluene
  2. aAll determinants are in sextuplicate