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Related Experiment Videos

Value assignment of nutrient concentrations in five standard reference materials and six reference materials.

K E Sharpless1, L M Gill

  • 1National Institute of Standards and Technology, Gaithersburg, MD 20899-8392, USA.

Journal of AOAC International
|April 20, 2000
PubMed
Summary

New nutritional data, including proximates and total dietary fiber, were assigned to 10 food reference materials (RMs). These validated analytical methods for nutrient measurement in similar food matrices, expanding NIST

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Recent developments in food-matrix Reference Materials at NIST.

Fresenius' journal of analytical chemistry·2001

Area of Science:

  • Food analysis and reference materials
  • Nutritional composition and proximate analysis
  • Method validation for food matrices

Background:

  • Existing food reference materials (RMs) from NIST primarily offered elemental composition data.
  • Limited nutritional information, such as proximates and dietary fiber, was available for these RMs.
  • Need for comprehensive reference materials to support accurate food nutrient analysis.

Purpose of the Study:

  • To assign values for proximates (solids, fat, protein, calories) and total dietary fiber to 10 food RMs.
  • To validate analytical methods for nutrient measurement in food matrices.
  • To expand the availability of RMs with comprehensive nutritional data.

Main Methods:

  • Distribution of 10 selected food RMs (including Standard Reference Materials [SRMs] and RMs) to 4 expert food analysis laboratories.

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  • Analysis of proximates, calories, and total dietary fiber using appropriate methods.
  • Value assignment of analyte concentrations based on interlaboratory comparison results.

    • Main Results:

    • Proximate values were assigned to 10 food RMs, covering 6 out of 9 sectors of the AOAC INTERNATIONAL fat-protein-carbohydrate triangle.
    • Total dietary fiber values were assigned to 5 of these RMs, marking the first such data from NIST.
    • SRM 1846 Infant Formula was used as a quality control sample for proximate and fatty acid analysis.

    Conclusions:

    • The study successfully expanded the nutritional characterization of existing food RMs.
    • These enhanced RMs are valuable for validating analytical methods for nutrient determination in similar food types.
    • The availability of these RMs supports accurate nutritional labeling and food safety assessments.