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Accueil > Biblio > Rapid analysis of melamine residue in milk, milk products, bakery goods and flour by ultra-performance liquid chromatography/tandem mass spectrometry: From food crisis to accreditation

Rapid analysis of melamine residue in milk, milk products, bakery goods and flour by ultra-performance liquid chromatography/tandem mass spectrometry: From food crisis to accreditation

Public Access

Published

Peer reviewed scientific article

DOI : http://dx.doi.org/10.1016/j.foodcont.2010.04.032 [1]

Auteurs

Séverine Goscinny [2]; V. Hanot [3]; Halbardier,J.F. [4]; Michelet,J.Y. [5]; Joris Van Loco [6]

Mots-clés

  1. Accréditation [7]
  2. alternative [8]
  3. analysis [9]
  4. AS [10]
  5. Calibration [11]
  6. chromatography [12]
  7. detection [13]
  8. effect [14]
  9. fat [15]
  10. food [16]
  11. function [17]
  12. IS [18]
  13. Limit of Detection [19]
  14. Mass [20]
  15. Mass Spectrometry [21]
  16. matrix [22]
  17. method [23]
  18. milk [24]
  19. observed [25]
  20. ON [26]
  21. PRODUCTS [27]
  22. Quantification [28]
  23. RANGE [29]
  24. Reproducibility [30]
  25. Residue [31]
  26. result [32]
  27. résultats [33]
  28. standards [34]
  29. Tandem Mass Spectrometry [35]
  30. Tester [36]
  31. tests [37]
  32. treatment [38]
  33. ultrasound [39]
  34. UPLC [40]

Résumé:

A simple and rapid ultra-performance liquid chromatographic (UPLC) method with tandem mass spectrometry has been developed and validated for the determination of melamine in milk, milk products, bakery goods, and flour. The method comprises a simple extraction step with a solution of acetonitrile-water, ultrasound treatment and a liquid-liquid extraction with dichloromethane for fat removal. The purified extract is further diluted before injection on a ACQUITY BEH Hilic, with a total run of 2 min. Quantification of the results was performed with isotopic dilution (
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Source URL:https://sciensano.be/fr/biblio/rapid-analysis-melamine-residue-milk-milk-products-bakery-goods-and-flour-ultra-performance-liquid

Liens
[1] http://dx.doi.org/10.1016/j.foodcont.2010.04.032 [2] https://sciensano.be/fr/people/severine-goscinny/biblio [3] https://sciensano.be/fr/biblio?f%5Bauthor%5D=867&f%5Bsearch%5D=V.%20Hanot [4] https://sciensano.be/fr/biblio?f%5Bauthor%5D=23559&f%5Bsearch%5D=Halbardier%2CJ.F. [5] https://sciensano.be/fr/biblio?f%5Bauthor%5D=23562&f%5Bsearch%5D=Michelet%2CJ.Y. [6] https://sciensano.be/fr/people/joris-van-loco/biblio [7] https://sciensano.be/fr/biblio?f%5Bkeyword%5D=1539&f%5Bsearch%5D=Accr%C3%A9ditation [8] https://sciensano.be/fr/biblio?f%5Bkeyword%5D=3105&f%5Bsearch%5D=alternative [9] https://sciensano.be/fr/biblio?f%5Bkeyword%5D=1506&f%5Bsearch%5D=analysis [10] https://sciensano.be/fr/biblio?f%5Bkeyword%5D=846&f%5Bsearch%5D=AS [11] https://sciensano.be/fr/biblio?f%5Bkeyword%5D=5322&f%5Bsearch%5D=Calibration [12] https://sciensano.be/fr/biblio?f%5Bkeyword%5D=537&f%5Bsearch%5D=chromatography [13] https://sciensano.be/fr/biblio?f%5Bkeyword%5D=540&f%5Bsearch%5D=detection [14] https://sciensano.be/fr/biblio?f%5Bkeyword%5D=1344&f%5Bsearch%5D=effect [15] https://sciensano.be/fr/biblio?f%5Bkeyword%5D=18609&f%5Bsearch%5D=fat [16] https://sciensano.be/fr/biblio?f%5Bkeyword%5D=1008&f%5Bsearch%5D=food [17] https://sciensano.be/fr/biblio?f%5Bkeyword%5D=3960&f%5Bsearch%5D=function [18] https://sciensano.be/fr/biblio?f%5Bkeyword%5D=525&f%5Bsearch%5D=IS [19] https://sciensano.be/fr/biblio?f%5Bkeyword%5D=3354&f%5Bsearch%5D=Limit%20of%20Detection [20] https://sciensano.be/fr/biblio?f%5Bkeyword%5D=555&f%5Bsearch%5D=Mass [21] https://sciensano.be/fr/biblio?f%5Bkeyword%5D=1707&f%5Bsearch%5D=Mass%20Spectrometry [22] https://sciensano.be/fr/biblio?f%5Bkeyword%5D=3645&f%5Bsearch%5D=matrix [23] https://sciensano.be/fr/biblio?f%5Bkeyword%5D=1134&f%5Bsearch%5D=method [24] https://sciensano.be/fr/biblio?f%5Bkeyword%5D=1548&f%5Bsearch%5D=milk [25] https://sciensano.be/fr/biblio?f%5Bkeyword%5D=1869&f%5Bsearch%5D=observed [26] https://sciensano.be/fr/biblio?f%5Bkeyword%5D=912&f%5Bsearch%5D=ON [27] https://sciensano.be/fr/biblio?f%5Bkeyword%5D=915&f%5Bsearch%5D=PRODUCTS [28] https://sciensano.be/fr/biblio?f%5Bkeyword%5D=1512&f%5Bsearch%5D=Quantification [29] https://sciensano.be/fr/biblio?f%5Bkeyword%5D=3876&f%5Bsearch%5D=RANGE [30] https://sciensano.be/fr/biblio?f%5Bkeyword%5D=2394&f%5Bsearch%5D=Reproducibility [31] https://sciensano.be/fr/biblio?f%5Bkeyword%5D=18153&f%5Bsearch%5D=Residue [32] https://sciensano.be/fr/biblio?f%5Bkeyword%5D=1098&f%5Bsearch%5D=result [33] https://sciensano.be/fr/biblio?f%5Bkeyword%5D=1101&f%5Bsearch%5D=r%C3%A9sultats [34] https://sciensano.be/fr/biblio?f%5Bkeyword%5D=2403&f%5Bsearch%5D=standards [35] https://sciensano.be/fr/biblio?f%5Bkeyword%5D=18768&f%5Bsearch%5D=Tandem%20Mass%20Spectrometry [36] https://sciensano.be/fr/biblio?f%5Bkeyword%5D=936&f%5Bsearch%5D=Tester [37] https://sciensano.be/fr/biblio?f%5Bkeyword%5D=2220&f%5Bsearch%5D=tests [38] https://sciensano.be/fr/biblio?f%5Bkeyword%5D=3147&f%5Bsearch%5D=treatment [39] https://sciensano.be/fr/biblio?f%5Bkeyword%5D=21330&f%5Bsearch%5D=ultrasound [40] https://sciensano.be/fr/biblio?f%5Bkeyword%5D=21333&f%5Bsearch%5D=UPLC