2018 Sugar ERP - Method Review Book

IV. General Submission Package 1. Based on the supporting information, were there any additional steps in the evaluation of the method that indicated the need for any additional precautionary statements in the method?

Potential interferences (sucrose, reducing sugars, starches) were addressed.

Sample preparation watch-outs such resolubilizing possible precipitated fructans during storage (5.7 (a) (iii)); and fading of PAHBAH color complex over time (5.7 (c) (5)) were nicely included in the method procedure. A section on "Indicative Controls" was also included. No additional precautions needed. **Clarification of the (162/180) term in the calculation is needed. The other AOAC Total Fructans Method 997.08 lists this term as [(180+162(n-1))/180n)] to account for different degrees of polymerization. Is this still needed for this new method, especially for branched fructans? **What is unclear in the method procedure is freeze-drying wet samples as described in section 5.6 (a). A freeze dryer is not listed in the equipment, nor is a freeze-drying correction factor listed in the final equation. Also, samples are extracted in water after weighing. QUESTION: Is freeze drying wet samples needed to achieve the lower limit of detection?

2. Does the method contain system suitability tests or controls as specified by the SMPR? If not, please indicate if there is a need for such tests or controls and which ones. 3. Is there information demonstrating that the method system suitability tests and controls as specified in the SMPR worked appropriately and as expected? If no, please specify. 4. Based on the supporting information, is the method written clearly and concisely? If no, please specify the needed revisions. 5. Based on the supporting information, what are the pros/strengths of the method? 6. Based on the supporting information, what are the cons/weaknesses of the method?

Blanks and appropriate check standards are in the method.

Those items are covered in the report.

The method is written clearly.

The method was found to measures the total fructan content in foods, feeds, and ingredients described in SMPR. Simple instruments are used to perform this method. Enzyme solutions can either be created by the laboratory or purchased pre-made.

Method reproducibility is as yet unknown so remains needed for Final Action Status consideration.

7. Any general comments about the method?

No additional comments.