Optimization of sample clean-up for the determination of small amounts of MOSH and MOAH in edible oils - method DGF C-VI 22 (20).


Journal

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment
ISSN: 1944-0057
Titre abrégé: Food Addit Contam Part A Chem Anal Control Expo Risk Assess
Pays: England
ID NLM: 101485040

Informations de publication

Date de publication:
Nov 2023
Historique:
medline: 7 11 2023
pubmed: 28 9 2023
entrez: 28 9 2023
Statut: ppublish

Résumé

Methods for determining MOSH and MOAH in edible oils showed major problems with interlaboratory comparability of analytical results, especially in the lower concentration range below 10 mg/kg. However, a method with improved sensitivity and reproducibility is urgently needed to obtain a valid data basis for minimization efforts. To cope this problem a new method was created in 2020. The method was established as the standard method DGF C-VI 22 (20) of the German Society for Fat Science e.V. (DGF). For the development of this method different sample epoxidation approaches have been performed, evaluated and improved. Additionally, a saponification, a decision tree for sample preparation, an upstream clean-up column and a system suitability test were introduced. The focus was on reliability and interlaboratory comparability over all edible oil matrices up to a LOQ of 1 mg/kg. The optimized method was validated in terms of trueness and precision in a collaborative trail with 11 laboratories. The achieved recovery rates of 89-105% MOSH and 70-105% MOAH met the JRC requirements. Method and validation results were obtained with HorRat values between 1.3 and 1.8 for MOSH and MOAH.

Identifiants

pubmed: 37768112
doi: 10.1080/19440049.2023.2258991
doi:

Substances chimiques

Hydrocarbons, Aromatic 0
Mineral Oil 8020-83-5
Oils 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

1423-1439

Auteurs

Christopher Albert (C)

Department of Safety and Quality of Cereals, Max Rubner-Institute, Detmold, Germany.
Institute of Food Chemistry, Westfälische Wilhelms Universität Münster, Münster, Germany.

Kevin Bäsler (K)

Institute of Food Chemistry, Westfälische Wilhelms Universität Münster, Münster, Germany.

Hans-Ulrich Humpf (HU)

Institute of Food Chemistry, Westfälische Wilhelms Universität Münster, Münster, Germany.

Ludger Brühl (L)

Department of Safety and Quality of Cereals, Max Rubner-Institute, Detmold, Germany.

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