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Analysis of heterocyclic amines in food products: interlaboratory studies

Santos, F J; Barcelo-Barrachina, E; Toribio, E; Puignou, L; Galceran, M T; Hallgard, Elna LU ; Skog, Kerstin LU ; Messner, C; Murkovic, M and Nabinger, U, et al. (2004) In Journal of Chromatography. B 802(1). p.69-78
Abstract
A feasibility study and two interlaboratory exercises on the determination of selected heterocyclic amines (HAs) in beef extract, organised in the framework of a European project, are presented. The aim of these exercises was to improve the quality of the laboratories and to evaluate the performance of a standardised analytical method and also the methods currently used by each of the participants for the analysis of these compounds. Three lyophilised portions of a commercial beef material previously spiked with HAs at different concentration levels ranging from 10 to 75 ng g(-1) were used as laboratory reference materials (lot A, B and C). Firstly, a feasibility study was carried out using a test standard solution and the beef extract... (More)
A feasibility study and two interlaboratory exercises on the determination of selected heterocyclic amines (HAs) in beef extract, organised in the framework of a European project, are presented. The aim of these exercises was to improve the quality of the laboratories and to evaluate the performance of a standardised analytical method and also the methods currently used by each of the participants for the analysis of these compounds. Three lyophilised portions of a commercial beef material previously spiked with HAs at different concentration levels ranging from 10 to 75 ng g(-1) were used as laboratory reference materials (lot A, B and C). Firstly, a feasibility study was carried out using a test standard solution and the beef extract (lot A), which contained only five HAs. Then, two interlaboratory exercises were carried out using the laboratory reference materials lot B and lot C, containing 10 selected HAs at two different concentration levels, 75 and 10ng/g, respectively. The results obtained by all participant laboratories using the proposed method showed satisfactory agreement and the CV(%) between-laboratories obtained were from 8.3 to 24.1% for lot B and from 8.7 to 44.5% for lot C. The standardised method evaluated in these collaborative studies is therefore proposed for the analysis of HAs in food material. Moreover, LC-MS is recommended as the most suitable technique for the analysis of a large number of HAs in food samples. (C) 2003 Elsevier B.V All rights reserved. (Less)
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Contribution to journal
publication status
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subject
keywords
Inter-laboratory studies, Food analysis, Heterocyclic aromatic amines
in
Journal of Chromatography. B
volume
802
issue
1
pages
69 - 78
publisher
Elsevier
external identifiers
  • wos:000189248700009
  • pmid:15035998
  • scopus:10744221009
ISSN
1873-376X
DOI
10.1016/j.jchromb.2003.09.030
language
English
LU publication?
yes
id
75dc0d7e-159f-4ffa-8bb7-edae90cd5844 (old id 138631)
date added to LUP
2007-07-18 11:35:26
date last changed
2017-08-20 03:49:20
@article{75dc0d7e-159f-4ffa-8bb7-edae90cd5844,
  abstract     = {A feasibility study and two interlaboratory exercises on the determination of selected heterocyclic amines (HAs) in beef extract, organised in the framework of a European project, are presented. The aim of these exercises was to improve the quality of the laboratories and to evaluate the performance of a standardised analytical method and also the methods currently used by each of the participants for the analysis of these compounds. Three lyophilised portions of a commercial beef material previously spiked with HAs at different concentration levels ranging from 10 to 75 ng g(-1) were used as laboratory reference materials (lot A, B and C). Firstly, a feasibility study was carried out using a test standard solution and the beef extract (lot A), which contained only five HAs. Then, two interlaboratory exercises were carried out using the laboratory reference materials lot B and lot C, containing 10 selected HAs at two different concentration levels, 75 and 10ng/g, respectively. The results obtained by all participant laboratories using the proposed method showed satisfactory agreement and the CV(%) between-laboratories obtained were from 8.3 to 24.1% for lot B and from 8.7 to 44.5% for lot C. The standardised method evaluated in these collaborative studies is therefore proposed for the analysis of HAs in food material. Moreover, LC-MS is recommended as the most suitable technique for the analysis of a large number of HAs in food samples. (C) 2003 Elsevier B.V All rights reserved.},
  author       = {Santos, F J and Barcelo-Barrachina, E and Toribio, E and Puignou, L and Galceran, M T and Hallgard, Elna and Skog, Kerstin and Messner, C and Murkovic, M and Nabinger, U and Ristic, A},
  issn         = {1873-376X},
  keyword      = {Inter-laboratory studies,Food analysis,Heterocyclic aromatic amines},
  language     = {eng},
  number       = {1},
  pages        = {69--78},
  publisher    = {Elsevier},
  series       = {Journal of Chromatography. B},
  title        = {Analysis of heterocyclic amines in food products: interlaboratory studies},
  url          = {http://dx.doi.org/10.1016/j.jchromb.2003.09.030},
  volume       = {802},
  year         = {2004},
}