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NEN-EN 16618

Food analysis - Determination of acrylamide in food by liquid chromatography tandem mass spectrometry (LC-ESI-MS-MS)

inactive
Organization: NEN
Publication Date: 1 June 2013
Status: inactive
Page Count: 25
ICS Code (Coffee and coffee substitutes): 67.140.20
ICS Code (Cereals, pulses and derived products): 67.060
ICS Code (General methods of tests and analysis for food products): 67.050
ICS Code (Vegetables and derived products): 67.080.20
scope:

NEN-EN 16618 specifies a method for the determination of acrylamide in bakery ware such as bread, toasted bread, crisp bread, butter cookies, and biscuits, as well as potato products such as potato chips, potato crisps, and potato pan cake and roasted coffee, by liquid chromatography in combination with electrospray ionization and tandem mass spectrometry (LC-ESI-MS/MS). This method has been validated in an interlaboratory study via the analysis of both naturally contaminated and spiked samples, ranging from 14,3 μg/kg to 9 083 μg/kg. It was developed at the Swedish National Food Administration and validated in a study organized by the Directorate General Joint Research Centre (DG JRC), Swedish National Food Administration and the Nordic Committee on Food Analysis (NMKL), see [1] and [2]. The limit of quantification (LOQ) depends on the type of instrument used and on the actual performance of the instrument. The majority of the laboratories participating in the validation study were able to determine acrylamide in a butter cookie sample at a level of 14,3 μg/kg. Thus, the validation by interlaboratory study showed that LOQ can be expected to be in the range between below 15 μg/kg and 30 μg/kg.

Document History

May 1, 2015
Food analysis - Determination of acrylamide in food by liquid chromatography tandem mass spectrometry (LC-ESI-MS/MS)
NEN-EN 16618 specifies a method for the determination of acrylamide in bakery ware such as bread, toasted bread, crisp bread, butter cookies, and biscuits, as well as potato products such as potato...
NEN-EN 16618
June 1, 2013
Food analysis - Determination of acrylamide in food by liquid chromatography tandem mass spectrometry (LC-ESI-MS-MS)
NEN-EN 16618 specifies a method for the determination of acrylamide in bakery ware such as bread, toasted bread, crisp bread, butter cookies, and biscuits, as well as potato products such as potato...
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