What is BS EN 16618-Determination of acrylamide in food by LC-ESI-MS/MS about?
BS EN 16618 is a European standard on food analysis that discusses the determination of acrylamide in food by liquid chromatography-tandem mass spectrometry (LC-ESI-MS/MS) to ensure food is safe for consumption.
BS EN 16618 specifies a method for the determination of acrylamide in bakery ware such as bread, toasted bread, crispbread, butter cookies, and biscuits, as well as potato products such as potato chips, potato crisps, and potato pancake and roasted coffee, by liquid chromatography in combination with electrospray ionization and tandem mass spectrometry (LC-ESI-MS/MS).
This method under BS EN 16618 has been validated in an interlaboratory study via the analysis of both naturally contaminated and spiked samples, ranging from 14,3 microgram/kg to 9 083 microgram/kg.
The limit of quantification (LOQ) under BS EN 16618 depends on the type of instrument used and on the actual performance of the instrument. The majority of the laboratories participating in the validation study were able to determine acrylamide in a butter cookie sample at a level of 14,3 microgram/kg. Thus, the validation by the interlaboratory study showed that LOQ can be expected to be in the range between below 15 microgram/kg and 30 microgram/kg.
Who is BS EN 16618-Determination of acrylamide in food by LC-ESI-MS/MS for?
BS EN 16618 on the determination of acrylamide in food by LC-ESI-MS/MS is useful for:
- Food scientists
- Food technologists
- Food laboratories
- Food health and safety departments
Why should you use BS EN 16618-Determination of acrylamide in food by LC-ESI-MS/MS?
Acrylamide is a chemical that naturally forms in starchy food products during high-temperature cooking, including frying, baking, roasting and industrial processing, at +120°C and low moisture.
BS EN 16618 provides you with apparatus, extraction procedure for bakery ware and potato product samples, extraction procedure for coffee samples, clean-up for bakery and potato product sample, clean-up for coffee samples, LC-MS/MS determination, and much more
The methods and procedures provided by BS EN 16618 assist to detect acrylamide in food, improving the food quality and ensuring reduction in the risk of health issues due to consumption of acrylamide present in foods.
With obedience and compliance to BS EN 16618, you can enhance the efficacy of the food products and manufacture a standardized high-quality product.