OMA Protocol Review: OMAMAN-56 Sulfites in Shrimp

5. Sample extraction and analysis

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 crustaceans (raw and boiled) - Clean and dismantle the carapace, cephalothorax and other nonedible parts of the exoskeleton and the visible digestive tract.

- Homogenize the sample with the aid of a mincer. - Add 2 g of the homogenized sample to a plastic tube. - Add 18 ml of SUL Extraction Solution.

2. Extraction - Homogenize 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 analyze in Sample mode.

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

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