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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