Improvements in the determination of vitamins in food through intercomparisons and preparation of RMs for vitamin analysis within the BCR programme
In order to improve the methods for the determination of vitamins in food for nutritional purposes, the Commission's Community Bureau of Reference (BCR) has initiated a comprehensive research programme consisting of intercomparisons of methods to identify and eliminate sources of error and the preparation of reference materials (RMs). Six food RMs have been prepared to date including Brussels sprouts, mixed vegetables and pigs' liver (all in the lyophilised form), vitamin enriched milk powder, wholemeal flour and margarine. The first five materials have been packaged into heat sealable, aluminium-laminate sachets under an inert atmosphere; margarine is a canned product. The project includes research into improvements in vitamin methodology, intercomparisons of methods between laboratories to identify and eliminate sources of error and the preparation of suitably homogeneous and stable reference materials (RMs) for food use.
Bibliographic Reference: Article: Fresenius' Journal of Analytical Chemistry (1993) No. 345, pp. 180-184
Record Number: 199310511 / Last updated on: 1994-11-29
Original language: en
Available languages: en