Analysis of heterocyclic amines in food products: interlaboratory studies
(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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- author
- organization
- publishing date
- 2004
- type
- Contribution to journal
- publication status
- published
- 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
- additional info
- The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Applied Nutrition and Food Chemistry (011001300)
- id
- 75dc0d7e-159f-4ffa-8bb7-edae90cd5844 (old id 138631)
- date added to LUP
- 2016-04-01 12:38:08
- date last changed
- 2023-11-26 20:43:09
@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}},
keywords = {{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}},
doi = {{10.1016/j.jchromb.2003.09.030}},
volume = {{802}},
year = {{2004}},
}