TY - JOUR T1 - 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 JF - Food Control Y1 - 2011 A1 - Séverine Goscinny A1 - V. Hanot A1 - Halbardier,J.F. A1 - Michelet,J.Y. A1 - Joris Van Loco KW - Accreditation KW - alternative KW - analysis KW - AS KW - Calibration KW - chromatography KW - detection KW - effect KW - fat KW - food KW - function KW - IS KW - Limit of Detection KW - Mass KW - Mass Spectrometry KW - matrix KW - method KW - milk KW - observed KW - ON KW - PRODUCTS KW - Quantification KW - RANGE KW - Reproducibility KW - Residue KW - result KW - results KW - standards KW - Tandem Mass Spectrometry KW - Test KW - tests KW - treatment KW - ultrasound KW - UPLC AB - 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 ( VL - 22 SN - 0956-7135 CP - 2 U1 - 1893 M3 - http://dx.doi.org/10.1016/j.foodcont.2010.04.032 ER -