2014 ERP New Member Book

AOACO FFICIAL M ETHODS OF A NALYSIS (2012)

G UIDELINES FOR S TANDARD M ETHOD P ERFORMANCE R EQUIREMENTS Appendix F, p. 17

Sector

RMNo.

Matrix

NIST1563 NIST3274 NIST3276 LGC 7104 NIST2384 NIST2387 NIST1546 LGC 7106 LGC 7000 LGC 7150 LGC 7151 LGC 7152 SMRD 2000 LGC 7101 LGCQC1001 LGCQC1004 BCR-382 BCR-381 LGC 7103 LGC 7107 NIST1544 NIST1548a NIST1849 LGC 7105 LGC 7001 NIST1566b NIST1570a NIST2385 NIST1946 LGC 7176 NIST1974a NIST3244 LGCQC1002

Coconut oil

1 1 1 2 3 4 4 4 4 4 4 4 4 4 4 5 5 5 5 5 6 6 6 6 7 7 7 7 8 8 9 9

Fatty acids in botanical oils

Carrot extract in oil Sterilized cream Baking chocolate Meat homogenate Processed cheese Beef/porkmeat Processedmeat Processedmeat Processedmeat Peanut butter

Force on Methods for Nutrition Labeling developed a triangle partitioned into sectors in which foods are placed based on their protein, fat, and carbohydrate content (2, 3). Since ash does not have agreat impact on theperformanceof an analyticalmethod for organic-material foods, andwater can be added or removed, it can be assumed that thebehavior of an analyticalmethod is determined to large extent by the relative proportions of these proximates. AOAC INTERNATIONAL anticipated that one or two foods in a given sector would be representative of other foods in that sector and therefore would be useful for method assessment. Similarly, one or two referencematerials in a given sector (or near eachother in adjacent sectors) should be useful for quality assurance for analyses involving the other foods in the sector. The positions of many of the food-matrix CRMs from the sources listed above are shown in the triangle and are provided in the list. These food-matrix reference materials are spread through all sectors of the triangle, therebymaking it likely that you canfind an appropriate CRM tomatch to your samples. Ultimately, however, the routine use of aCRM can be cost prohibitive, and is not really thepurposeofCRMs.Forexample, inorder touseNIST’sStandard Reference Material (SRM) 2387 Peanut Butter for all mandatory nutrition labeling analyses, you could buy one sales unit (three jars, each containing 170 gmaterial) for $649 (2009 price). If you charge your customer about $1000 for analysis of all mandatory nutrients in a test material, the control material would account for more than 60% of your fees. Therefore, many laboratories have found it more cost-effective to create in-house referencematerials for routine quality control and characterize them in conjunction with the analysis of a CRM (4). You can prepare larger quantities of a referencematerial bypreparing it in-house, andyouhavemore flexibility in the types ofmatrices you canuse. There are notmany limitations onwhat can be purchased. HowDo I Create an In-HouseReferenceMaterial? Therearebasically threesteps topreparingan in-house reference material: selection (including consideration of homogeneity and stability), preparation, and characterization. Additional guidance through these steps can be provided fromTDRM aswell as in ISO Guides 34 (5) and 35 (6). References (1) JCGM200:2008, International vocabularyofmetrology—Basic andgeneral conceptsandassociated terms (VIM) , International BureauofWeightsandMeasures (www.bipm.org)

Freshmeat

Mackerel paste Meat paste 1

Fish paste 1 Wleat flour

Rye flour

Sweet digestive biscuit

Madeira cake

Flour 1

Fatty acids Typical diet

Infant/adult nutritional formula

Rice pudding

Porkmeat

Oyster tissue Spinach leaves

Spinach

Lake trout

Canned pet food Mussel tissue Protein powder

(2) Wolf,W.R.,&Andrews, K.W. (1995) Fresenius’J. Anal . Chem . 352 , 73–76 (3) Wolf,W.R. (1993) Methods of Analysis forNutrition Labeling , D.R. Sullivan&D.E. Carpenter (Eds),AOAC INTERNATIONAL, Gaithersburg,MD (4) EuropeanReferenceMaterials (2005) Comparison of a Measurement Result with theCertifiedValue ,Application Note 1 (5) ISOGuide 34General Requirements for theCompetence of ReferenceMaterial Producers (2009) 2nd, International Organization for Standardization, Geneva, Switzerland (6) Guide 35Certification of ReferenceMaterials—General and Statistical Principles (2006) InternationalOrganization for Standardization, Geneva, Switzerland For more information about the AOAC Technical Division on ReferenceMaterials, visit http://aoac.org/divisions/tdrm.

© 2012AOAC INTERNATIONAL