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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

Last updated on 23-8-2019 by Anonymous (not verified)

Public Access

Published

Peer reviewed scientific article

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

Authors

Séverine Goscinny; V. Hanot; Halbardier,J.F.; Michelet,J.Y.; Joris Van Loco

Keywords

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

Abstract:

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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