70 / 112
132
l-L'pc.r
t.l'
At.-.:
Jot,rRNAL
ot:,,\OAC'
IN'tEt<N¡il'toN¡U..
VI..
9(r_
No.
l_ 2013
Table
17.
Data
summary of gluten-free and
spiked
rice
flour
Spike levels. ppm
40
?0
10
Mean, ppm
l\¡ean recovery.
70
Þô^ôã+-Àili6,
cn
!
\uPvq\qw¡¡,r, ùu
Repeâtabil¡ty RSD.
%
No. of replicates with
acceptable
r".overy'
LOD, ppm
LOQ. ppm
Mean RSD.
%
Mean recovery,
70
o.21 6.21
9_80
NA"
1?2.80
98.00
NA 29.63
18.37
NA
15t20
20t20
1.23
3.31
18.84
1
05.87
20.61
38.88
103.04
99.6ô
11
89
15
46
20120
'
NA
= Not appli
æble.
ò
The actual percentages are presented
¡n
Table
I
3.
Standard b1.'the basic
lbrnlula
ol'3.3 v
SD
of'a
minirnuur
ol
l0
nesalive
sanrples
(7).
LOQ
rvas
calculated
lìrr
each
matrix b¡'
AOAC/ISO
5725
Slandald
b¡.
the basic
lormula
of
10
'
SD
of
a
minimum
ol
I0
ncsativc
sanrples.
Repeatability
SD. reproducibilitl
SD.
repeatabilit¡,
RSD. and reploducibilit¡,
I{SD
u,ere
calculated
usin-s
AOAC/ISO
5725 Standard.
Resu/fs
Iloth
independent
laborator),da1a
and
duplicate
Neogen
data
are shoun
in'Iables l0-17.
Neogen data
points
iìre
dilÈrentiated b;,
having tlìÈ letfer
"n''
tollorving
each sample
ID.
lr'fean
RSD
nas
22.25%
lor
brcakfàst cereal. 17.96% for
cooked harnburger,
13.92"/o
f-or
brcad.
and
18.84%
f'or
rice
flour
across
all
levels
tested.
Mean recovery u'as
102.60lo
f'or
trreaklàst cereal.
105.790lo
l'or
cooked
hamburger I10.65%
f'or bread.
and
105.87%
fbr
rice
flour
across
all
levels
tested.
LOD
rvas
2.
l6
ppm
fbr
breaklàst
cereal.
I .2
I
pprn
tbr
cooked
hambulger. 0.63 ppm l'or blead.
and
1.23
ppm for rice
flor-u'.
Conclusions
'l-hc
clata
shoii
a
slight
or.ercstirnation
olgliadin
at
thc 5 pl)nl
lcvcl. llou,ever.
all
othel
levcls
rneet
perlolmance clainrs
lor
recovcr), and
repcatabilitl.'in
accordance
riith
the
harntonized
protocol
fbr
allergen ntelhods validation. \4ethod
users should
bc.iri.¡re
ùl-thc
irotsnîial
io
ovcresiillr¿tie
r'¿ilues
in
tirc
5
ppnt
range.
Acknowledgments
Ncogen
uould
like to
sincerclv thatrk
Stcve 1-aylor and
Joe
lJ
¿rumcr'l
o
1'
t
he
U
niversitv
o
f'
Neb¡'rsk'l
Irood
A
l
lelg¡-
I{esearch
a¡rd
Iìesource Program
ancl
the
latc
Sue
llelle
f'or
all
ol
their
insigìrt and support
in
the
develo¡'rntent
of'this
rnethod.
and
Q
I-atìoralories
lor their
alrva¡
s
outstanding
rr
ork in
its valiclation.
References
(l)
Valdés.
L. Garcia.
Fl..
I-lorente. M..
&
Mendez.
E.
(2003)
Iiru'.
J. (ia.stroentercl. Hepatol.
15.
4(¡5-474. http://dx doi
org
I
u
lu(r7lu
I
nì!'g uuuu059l
I
(./..1
Irlj(l
dt
OITìcial
)lelhods
ofAnalysis (200]
)
lStlr
Ed.,
2nd
Revisio¡r.
AOAC
INTERNAIIONAL.
Caithersburg. NlD, Metbod
991.19
Coder
Standard
l-or
Foods
lbr
Special
Dietary
Use
lbr
Persons
Intolerant
to
Gluten Codex Standard
I
I
8-l
979. revised 2008
Van
Ecken,
R.
(2002) Prcceedings
ofthe
l6rh
\úeeting.
Ilbrking
Group Prolamin Analysis
and'lï¡ricittt-
M
Stenr
(Ed.).
Novenrber
8-l l.
200
l.
Sitges.
Spain.
Verlae
\\/issenschaflliche
Scripten, Zu,ickau.
Cerrnanr'. pp
25-27
Trucksess,
M.W'.,
Breu,er.
\¡.4
-
Williarns,
K
M..
Westplial.
C
D
.
&
I-leeres, J
l'
(2004)./.
AOAC-
Int.
87.
474428
Abbott.
N,1..
Ha1u,ard, S.. Ross.
W.
Godelior,.
S.B
-
Ulberth.
F..
Van I'lengel- A'.J., Roberts,
J..
Aki¡'arna,
FL.
Poppin_q.
8..
Yeurrg.
J.l\,{..
Wehling, P, Taylor.
S
L,
Ponrs.
R.ll.
&
Delahaut,
P
(20I
0)
J.
¡lO,4C Int.
93.
442-450
lntemational Organization
f'or
Standard izati
on
(l
994)
.1
cu
t
r
a c:¡,
(Iì'ucness
utd
Prec¡siôtr) qf )lleanrrement
llethods and
Results,
Parl 2:
Basic .\4ethotlfor
the
D¿terntination
ofRepeatabilitl'
a
n
d
ll.e
prod
uc
i b
i
I
i
t
y
o.[
a
St a
n
da
rtl
.lle
us
u'e
n
e
n
t
I
I
e
¡
ho
d. ISO
5725-?- Geneva. Srvitzerland
(2)
(j)
(4)
(-5)
(6)
(.7
)