![]() ![]() The whole process of reference material development, including material preparation, assessment of homogeneity and stability, characterisation and value assignment is presented. Therefore, three cocoa reference materials (ERM®-BD513, ERM®-514 and ERM®-515) were developed according to the requirements of ISO 17034 and the recommendations of ISO Guide 35. However, suitable certified reference materials intended for quality assurance and quality control purposes are still lacking. Monitoring compliance with the specified limit value requires analytical measuring methods and reference materials for quality control. Uppsala (2002).Since 1 January 2019 a maximum content of 0.6 mg kg −1 cadmium (Cd) in cocoa powder sold to the final consumer or as an ingredient in sweetened cocoa powder sold to the final consumer (drinking chocolate) is set by the Commission Regulation (EU) No. SNFA (Swedish National Food Administration). Senyuva HZ, Gökmen V (2005) Food Addit Contam 22:214 Ren Y, Zhang Y, Jiao J, Cai Z, Zhang Y (2006) Food Addit Contam 23:228 Owen LM, Castle L, Kelly J, Wilson L, Lloyd AS (2005) J AOAC Int 88:285 Ono H, Chuda Y, Ohnishi-Kameyama M (2003) Food Addit Contam 20:215 Mandel J (1964) The statistical analysis of experimental data. Klaffke H, Fauhl C, Mathar W et al (2005) J AOAC Int 88:292 IARC (1994) Monographs on the evaluation of carcinogenic risks of chemicals to humans. Horwitz W (1980) J Assoc Off Anal Chem Int 63:1344 Granby K, Fagt S (2004) Anal Chim Acta 520:177 Govaert Y, Arisseto AP, Van Loco J et al (2006) Anal Chim Acta 556:275 Sixty-fourth meeting, 8–17 February 2005 (Rome)įauhl C, Klaffke H, Mathar W, Palavinskas R, Wittkowski R (2003) Acrylamide interlaboratory study 2002: report on resultsįDA (Food and Drug Administration) (2003) Draft: protocol for detection and quantitation of acrylamide in foods. A limit of detection of 10 μg/kg, a limit of quantitation of 20 μg/kg, mean recoveries ranging from 93 to 99%, coefficients of variation of 3.4% for repeatability, and from 1.7 to 10.8% for within-laboratory reproducibility were obtained during a laboratory validation procedure.Īguas PC, Fitzhenry MJ, Giannikopoulos G, Varelis P (2006) Anal Bioanal Chem 385:1526Īhn JS, Castle L, Clarke AS, Lloyd MR, Speck DR (2002) Food Addit Contam 19:1116Īndrzejewski D, Roach JAG, Gay ML, Musser SM (2004) J Agric Food Chem 52:1996īecalski A, Lau BP-Y, Lewis D, Seaman SW (2003) J Agric Food Chem 51:602īiedermann M, Bierdermann-Brem S, Noti A, Grob K (2002) Mitt Lebensm Hyg 93:638Ĭastle L, Eriksson S (2005) J AOAC Int 88:274Ĭommission Decision 2002/657/EC (2002) Off J Eur Communities L 221:8ĭelatour T, Périsset A, Goldmann T, Riediker S, Stadler RH (2004) J Agric Food Chem 52:4625įAO/WHO (Food and Agriculture Organization/World Health Organization) (2005) Summary and conclusions of evaluation performed by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Good performance of the method was achieved by introducing a protein precipitation step with Carrez I and II solutions and a liquid–liquid extraction with ethyl acetate in combination with solid-phase extraction during the sample clean-up. ![]() For identification and confirmation of acrylamide, relative retention time and two diagnostic ions were monitored. The analyses were carried out on a μ-Bondapak C 18 column using acrylamide-D 3 as internal standard. For the sample pretreatment, different solvents, purification steps, and solid-phase extraction cartridges were evaluated. A modified sample preparation for acrylamide determination in difficult matrices such as cocoa and coffee by a liquid chromatography–tandem mass spectrometry method is presented in this work. ![]()
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