The robustness of the method was evaluated taking into consideration
the influence of the pH variation of the BGE in the peaks areas of
aspartame and of strontium ranelate (in the form of anion ranelate). A
robust condition with no significant area variation was found for the
pH range from 9.2 to 9.6. The F values were calculated based on
ANOVA. According to the results, the calculated F values for this
parameter (Faspartame= 5.3 and Fstrontium ranelate = 1.7) did not exceed
the tabulated value (7.388), indicating no statistical difference between
the means obtained at different pH values.