AOAC SPIFAN Stakeholder Program Meeting Book (August 28, 2021)
Preliminary Interlaboratory Study
SPIFAN III Sample
SPIFAN II Sample
SRM 1869
WPC I
WPC II
Milk/whey/soy IF
Hyd milk IF
Whey Ingr
Whey Ingr
Part hyd soy IF
Type
19.0 % 14.5 %
27.0 % 12.2 %
2.2 % 35 %
25.5 %
Fat
28 %
7.5 %
Protein
Chlorate Mean (ng/g) Chlorate RSD R Perchlorate Mean (ng/g) Perchlorate RSD R
104
265
66.8
1440
328
3.0 %
6.0 %
10.8 %
4.4 %
5.9 %
--
--
--
30.0
5.75
--
--
--
5.8 %
7.1 %
3
Preliminary Interlaboratory Study
• Highest RSD R observed at lowest chlorate/perchlorate levels • Most laboratories used LC-MS/MS methods
• No obvious biases other than for one laboratory that did not use labeled ISTD • One laboratory used IC-MS – results poor but laboratory attributed this to sample preparation issues and not instrumental analysis • No observed trends based on laboratory experience • Most participants were manufacturers (50 %) or CROs (40 %) - no government laboratories participated • Laboratories expressed a variety of experience and frequency of testing these types of samples
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