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|Title:||Production of a Certified Reference Material for the Acrylamide Content in Toasted Bread|
|Authors:||DABRIO RAMOS MARTA; SEJEROE-OLSEN BERIT; MUSSER Sven; EMTEBORG HAKAN; ULBERTH FRANZ; EMONS HENDRIK|
|Citation:||FOOD CHEMISTRY vol. 110 no. 2 p. 504-511|
|Publisher:||ELSEVIER SCI LTD|
|Type:||Articles in periodicals and books|
|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:||Health, Consumers and Reference Materials|
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