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Recent developments in food-matrix Reference Materials at NIST.

K E Sharpless1, J C Colbert, R R Greenberg

  • 1National Institute of Standards and Technology, Gaithersburg, MD 20899-8392, USA. katherine.sharpless@nist.gov

Fresenius' Journal of Analytical Chemistry
|July 14, 2001
PubMed
Summary

The National Institute of Standards and Technology (NIST) provides certified food reference materials for nutrient analysis. These Standard Reference Materials (SRMs) support accurate food composition testing and research.

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Area of Science:

  • Food Science
  • Analytical Chemistry
  • Materials Science

Background:

  • The National Institute of Standards and Technology (NIST) has a long history of developing Standard Reference Materials (SRMs).
  • Accurate characterization of food matrices is crucial for nutritional analysis and regulatory compliance.
  • Existing SRMs cover a range of food types, including diet composites, meat, oyster, infant formula, and baby food.

Purpose of the Study:

  • To detail the development and characterization of food-matrix Standard Reference Materials (SRMs) by NIST.
  • To highlight the expansion of nutrient concentration values in existing and new SRMs.
  • To inform researchers and industry professionals about available NIST food SRMs for accurate analysis.

Main Methods:

  • Development and characterization of food-matrix Standard Reference Materials (SRMs).

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  • Assignment of nutrient concentrations using data from collaborating laboratories and NIST.
  • Expansion of characterization to include proximate analysis, fatty acids, and dietary fiber.

    • Main Results:

    • NIST has developed and characterized multiple food-matrix SRMs since 1996.
    • Several new food SRMs are in preparation, including fish tissue, baking chocolate, and spinach.
    • Assigned values for proximate components, fatty acids, and dietary fiber have been added to existing SRMs.

    Conclusions:

    • NIST provides essential food-matrix SRMs for accurate nutrient analysis.
    • Collaboration with external laboratories expands the range of analytes characterized in food SRMs.
    • These SRMs are vital for ensuring the quality and reliability of food composition data.