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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
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Food Safety and Risk

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