The present paper describes the preparation of a suitable laboratory reference material (LRM) to validate analytical methods for the determination of heterocyclic amines (HAs) in foods. Three different lots of reference material were prepared using a beef extract which was contaminated with a well-known quantity of amines at different levels ranging from 10 to 75 ng/g. These materials were then lyophilised under determined conditions and, after grinding and sieving, homogenised and, finally, bottled and labelled. Homogeneity and stability studies were performed and no statistical differences were observed in the analysis of variances for within- and between-bottle results, thus demonstrating the homogeneity of the material. Stability at different storage temperatures (−18, +4, +25 and +40 °C) and times (1, 2, 3 and 6 months) was also tested. Therefore, the material can be considered homogeneous and stable and can be proposed for use in inter-comparison exercises for the determination of HAs.
- Food analysis
- Laboratory reference material
- Heterocyclic aromatic amines
Bermudo, E., Busquets Santacana, R., Barceló-Barrachina, E., Puignou, L., Santos, F. J., & Galceran, M. T. (2004). Preparation of a beef-extract as a laboratory reference material for the determination of heterocyclic amines. Journal of Chromatography B, 802(1), 61-68. https://doi.org/10.1016/j.jchromb.2003.09.031