AOAC ERP Gluten Assays - Dec 2018

OMAMAN‐47: Quantification of Wheat, Rye, and Barley Gluten in Oat and Oats Products SUMMARY OF COMMENTS  1. The results of the collaborative study showed recoveries ranging from 99 to 137 % for all three grain sources. ‐ but thes data are not cleraly  available in the validation report. 2. Table 7 & 8  in SLV provide  estimation of LoD in cereals, flour, flakes and  rice‐based gluten‐ free food matrices by replicate analysis of specified matrices. The LOQ was was not estimated  similarly. The LOQ was confirmed at   5 ppm range in these matrices by determining spike  recovery and precision which were in the satisfactory ranges. There is no obvious weakness in the manuscript, except for the uncertainty of how to explain  the unexpected results for samples 12‐14. However, this does not adversely affect the overall  quality of the manuscript. Is the Validation Study Manuscript in a format acceptable to AOAC?

ER 7

ER 8

Yes Yes Yes Yes Yes Yes

ER 1 ER 2 ER 3 ER 4 ER 5 ER 6 ER 7 ER 8

No, Needs recovery data.

Yes Is the method described in sufficient detail so that it is relatively easy to understand,  including equations and procedures for calculation of results (are all terms explained)?

Yes Yes

ER 1 ER 2

No, As mentioned above, I would like to see the Dumas nitrogen values of the gluten grains  used as spikes in order to compare the spike calculation to the SMPR; also, where practical,  calculations of the expected gluten mg/kg values in Table 1 would help in evaluating the  method performance.

ER 3 ER 4 ER 5 ER 6 ER 7 ER 8 ER 1 ER 2 ER 3 ER 4 ER 5 ER 6 ER 7

Yes Yes Yes Yes

Yes Are the figures and tables sufficiently explanatory without the need to refer to the text? No, I think it would be useful to put in the expected amount of gluten in the tables for each  sample. 

Yes Yes Yes Yes Yes Yes

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