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Table 9 Robustness study of the proposed method

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

Standards

Standards (mg/L)

Amount detected (mg/L) (mean ± %RSD) a

Change in flow rate

Change in pH

1.9 mL/min

2.0 mL/min

2.1 mL/min

2.2

2.3

2.4

CF

75

74.69 ± 0.08

74.62 ± 0.05

74.59 ± 0.02

74.63 ± 0.02

74.62 ± 0.05

74.63 ± 0.04

BA

250

247.64 ± 0.01

247.61 ± 0.02

247.55 ± 0.01

247.68 ± 0.01

247.61 ± 0.02

247.59 ± 0.01

PP

25

24.24 ± 0.04

24.23 ± 0.04

24.18 ± 0.04

24.23 ± 0.04

24.23 ± 0.04

24.23 ± 0.04

BP

25

24.25 ± 0.06

24.28 ± 0.04

24.23 ± 0.09

24.27 ± 0.06

24.28 ± 0.04

24.25 ± 0.10

BHA

200

197.61 ± 0.01

197.58 ± 0.02

197.52 ± 0.01

197.58 ± 0.01

197.58 ± 0.02

197.58 ± 0.02

BHT

200

198.7 ± 0.01

198.75 ± 0.03

198.67 ± 0.01

198.71 ± 0.01

198.75 ± 0.03

198.75 ± 0.02

  1. CF caffeine, BA benzoic acid, PP propylparaben, BP butylparaben, BHA butylated hydroxyanisole, BHT butylated hydroxytoluene
  2. aAll determinants are in triplicate