%0 Journal Article %J Food Control %D 2011 %T 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 %A Séverine Goscinny %A V. Hanot %A Halbardier,J.F. %A Michelet,J.Y. %A Joris Van Loco %K Accreditation %K alternative %K analysis %K AS %K Calibration %K chromatography %K detection %K effect %K fat %K food %K function %K IS %K Limit of Detection %K Mass %K Mass Spectrometry %K matrix %K method %K milk %K observed %K ON %K PRODUCTS %K Quantification %K RANGE %K Reproducibility %K Residue %K result %K results %K standards %K Tandem Mass Spectrometry %K Test %K tests %K treatment %K ultrasound %K UPLC %X 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 ( %B Food Control %V 22 %P 226 - 230 %8 0/2/2011 %@ 0956-7135 %G eng %N 2 %1 1893 %& 226 %R http://dx.doi.org/10.1016/j.foodcont.2010.04.032