Development of Two Certified Reference Materials for Acrylamide Determination in Foods

作者：Koch Matthias^*; Bremser Wolfram; Koeppen Robert; Siegel David; Toepfer Antje; Nehls Irene

来源：Journal of Agricultural and Food Chemistry, 2009, 57(18): 8202-8207.

DOI：10.1021/jf901329t

• Certified reference materials
• ERM
• acrylamide
• crispbread
• rusk
• quality assurance
• homogeneity
• stability

Certified reference materials (CRMs) are a versatile tool for quality assurance in the chemical laboratory. In the case of acrylamide analysis, the availability of appropriate materials was rather limited. This lack of acrylamide matrix CRMs has now been overcome by the development of two European reference materials (ERM) for the determination of acrylamide in food (crispbread, ERM-BD272, and rusk, ERM-BD274). This article describes the preparation of the materials, provides the results of the homogeneity and stability studies, and presents and discusses the outcome of the certification studies. Expert laboratories from different European countries took part in the certification studies using various analytical methods. The acrylamide mass fractions were certified to 980 mu g kg(-1) for crispbread and 74 mu g kg(-1) for rusk.

• 出版日期2009-9-23