Title: Production of a Certified Reference Material for the Acrylamide Content in Toasted Bread
Authors: DABRIO RAMOS MARTASEJEROE-OLSEN BERITMUSSER SvenEMTEBORG HAKANULBERTH FRANZEMONS HENDRIK
Citation: FOOD CHEMISTRY vol. 110 no. 2 p. 504-511
Publisher: ELSEVIER SCI LTD
Publication Year: 2008
JRC N°: JRC40237
ISSN: 0308-8146
URI: http://publications.jrc.ec.europa.eu/repository/handle/JRC40237
DOI: 10.1016/j.foodchem.2008.02.034
Type: Articles in Journals
Abstract: The need for a certified matrix reference material (CRM) of acrylamide in a food type matrix was emphasized by the competent authorities as a tool to improve comparability, ensuring accuracy and traceability of analytical results. The Institute for Reference Materials and Measurements (IRMM) responded to the international request by producing a certified reference material, ERM-BD273, containing endogenous acrylamide in a toasted bread food matrix. Heterogeneity of the material between the vials processed was quantified and found to be below 2 %. Potential degradation during storage was also quantified and a shelf life based on this value was established. A collaborative study for material characterisation involved sixteen laboratories applying different analytical methodologies including isotopic dilution mass spectrometry. The certified value for acrylamide in ERM-BD273 is (425 ± 29)ng g-1. The values are traceable to the International System of Units (SI)
JRC Institute:Institute for Reference Materials and Measurements

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