Production of a certified reference material for the acrylamidecontent in toasted bread

Area of Science:

• Food Chemistry
• Analytical Chemistry
• Reference Materials

Background:

• Competent authorities require certified matrix reference materials (CRMs) for accurate and comparable food analysis.
• Acrylamide in food is a significant concern requiring reliable quantification methods.

Purpose of the Study:

• To produce and certify a reference material for endogenous acrylamide in a toasted bread matrix.
• To ensure traceability and comparability of analytical results for acrylamide in food.

Main Methods:

• Material processing, homogeneity, and stability assessments were performed according to ISO Guides 34 and 35.
• Acrylamide mass fraction was characterized using gas chromatography and high-resolution liquid chromatography with mass spectrometry.
• A collaborative study involving sixteen laboratories validated the material characterization.

Main Results:

• The developed certified reference material is ERM-BD273, containing endogenous acrylamide in toasted bread.
• Material heterogeneity was found to be below 2%, and stability assessments established a shelf-life.
• The certified value for acrylamide in ERM-BD273 is (425±29)ngg(-1), traceable to the SI.

Conclusions:

• The certified reference material ERM-BD273 meets the need for a reliable tool in acrylamide analysis.
• This CRM enhances the accuracy and traceability of acrylamide measurements in food matrices.
• The production and certification process followed rigorous international standards.