OMA Protocol Review: OMAMAN-56 Sulfites in Shrimp

5. Sample extraction and analysis

Extraction and analysis in crustaceans.

To perform the analysis of crustacean samples a previous step involving an extraction from the solid matrix to a liquid one is necessary, so that it may be dripped into the measurement cuvette.

1. Preparation of crustacean (raw and boiled )

- Clean and dismantle the carapace and cephalothorax and other nonedible parts of the exoskeleton and the visible digestive tract (leave the hepatopancreas in case its measurement is required). - Homogenise the sample with the aid of a mincer. - Add 2 g of the homogenised sample to a plastic tube. - Add 18 ±0,2 ml of SUL Extraction Solution. 2. Sample extraction - Homogenise the content of the plastic tube with the aid of an ultra-turrax (8000-9000 rpm 15-20 seconds). - Leave to stand for approximately 15 minutes at room temperature. - Proceed to analyse in Turrax mode.

Sample extractions are stable only for 1 hour at room temperature.

15