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|Title:||Production of reference materials for the detection and sizedetermination of silica nanoparticles in tomato soup|
|Authors:||GROMBE Ringo; CHAROUD-GOT Jean; EMTEBORG HAKAN; LINSINGER Thomas; SEGHERS JOHN; WAGNER Stephan; VON DER KAMMER Frank; HOFMANN Thilo; DUDKIEWICZS Agnieszka; LLINAS Meritxell; SOLANS Conxita; LEHNER Angela; ALLMAIER Guenter|
|Citation:||ANALYTICAL AND BIOANALYTICAL CHEMISTRY vol. 406 no. 16 p. 3895–3907|
|Type:||Articles in periodicals and books|
|Abstract:||A set of four reference materials for the detection and quantification of silica nanoparticles (NPs) in food was produced as a proof of principle exercise. Neat silica suspensions were ampouled, tested for homogeneity and stability and characterized for total silica content as well as particle diameter by dynamic light scattering (DLS), electron microscopy (EM), gas-phase electrophoretic molecular mobility analysis (GEMMA) and field-flow fractionation coupled with an inductively-coupled mass spectrometer (FFF-ICPMS). Tomato soup was prepared from ingredients free of engineered nanoparticles and was spiked at two concentration levels with the silica NP suspension. Homogeneity of these materials was found sufficient to act as reference materials and the materials are sufficiently stable to allow long-term storage and distribution at ambient temperature. The spiked soups were characterized for particle diameter by EM and FFF-ICPMS (one material only), as well as for the total silica content. Although questions regarding the trueness of the results from EM and FFF-ICPMS procedures remain, the data obtained demonstrate the feasibility of producing liquid food reference materials for the detection of nanoparticles.|
|JRC Directorate:||Health, Consumers and Reference Materials|
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