Study of effectivenness of octadecyl C18 extraction columns in the evaluation of the bitter taste (K225) in virgin olive oil. Error and analytical scheme of method the evaluation
Keywords:Analytical method, Bitterness, Experimental error, Extraction column, Olive oil
The present study developed two objetives: 1) to study the possibility of repeatedly using disposable C18 columns 2) to determine an appropriate analytical scheme and the inherent systematic error in the method to evaluate bitter substances in virgin olive oil. The results confirmed that we were able to recover the principles of olive oil without reducing the effectiveness of the C18 a columns with repeated uses at least ten times. The evaluation method errors of the bitter taste have been determined, in order to determine it precision. The confidence limits calculated for defined work schemes have given sufficient precision.
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