Analytical Methods Production of a certified reference material for the acrylamide content in toasted bread

The need for a certified matrix reference material (CRM) of acrylamide in a food type matrix was emphasized by the competent authorities as a tool to improve comparability, ensuring accuracy and traceability of analytical results. The institute for reference materials and measurements (IRMM) responded to the international request by producing a certified reference material, ERMBD273, containing endogenous acrylamide in a toasted bread matrix. This work describes the production of the CRM, according to ISO Guides 34 and 35 [ISO Guide 34 (2000). General requirements for the competence of reference materials producers; ISO Guide 35 (2006). Reference materials – General and statistical principles for certification], which comprises the material processing, homogeneity and stability assessment, material characterisation and the acrylamide mass fraction value assignment in toasted bread. Heterogeneity of the material between the vials processed was determined by an in-house validated gas chromatographic methodology involving acrylamide derivatisation and mass spectrometric detection and found to be below 2%. Potential degradation during storage was also investigated and a shelf-life based on this value was established. A collaborative study for material characterisation involved sixteen laboratories applying different analytical methodologies including gas chromatography or high resolution liquid chromatography and isotopic dilution mass spectrometry. The certified value for acrylamide in ERM-BD273, traceable to the international system of units (SI), is (425 ± 29) ng g � 1 .