Certification of Acrylamide in Toasted Bread Certified Reference Materials ERM-BD273
This report describes in detail the production of a reference material certified for its acrylamide content (ERM-BD273), from the processing to the value assignment, going through all the required steps that assure the high quality of the final product, such as the homogeneity and stability studies. The matrix material, toasted bread powder of particle size smaller than 500 mu m, is stored in amber glass bottles under inert atmosphere containing 30 g of the powder and kept at a temperature of -20 degree Celsius . Studies performed at IRMM confirmed homogeneity and stability of acrylamide in toasted bread under the evaluated conditions. The characterisation of the material, organised and coordinated by IRMM, was done by an interlaboratory comparison. The certified value was obtained as the unweighted mean of the laboratory means of the eleven accepted sets of results, and the expanded uncertainty associated (k=2) includes contributions from the characterisation, the homogeneity and the stability. The value certified for the acrylamide mass fraction in ERM-BD273, is 425 +/- 29 ng/g of toasted bread.
Bibliographic Reference: EUR 22505 EN (2006), 39 pp. Free of charge
Availability: Available from European Commission, JRC Knowledge Management Unit, Ispra (IT) Tel: +39 033278 9893 Fax: +39 033278 5409 E-mail: email@example.com or Bruxelles (BE) Tel: +32 2 295 76 24 Fax: +32 2 299 63 22
ISBN: ISBN: 92-79-03470-7
Record Number: 200718793 / Last updated on: 2007-02-21
Original language: en
Available languages: en