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Further development work will be performed on the extraction method, in order to find optimum solvents for the extraction of the antioxidants with their different chemical characteristics.
The fat content of the matrix is considered to be a key factor in the development of suitable extraction methods. Samples (low fat and high fat) will be prepared at LFI with known amounts of antioxidant. Extracts will be analysed by the previously optimised HPLC procedure.
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After selection of suitable extraction solvents, the method will be optimised and validated in-house. With the agreement of the Food Standards Agency, the method will go forward to collaborative trial. A minimum of eight laboratories will be recruited. Training samples will be sent out initially for laboratories to become familiar with the method, and to raise points for clarification before the main trial.
The method developed in A01020 was not validated by means of a collaborative trial. This project aims to refine the method, as necessary, and then to proceed to full validation. The developed method of analysis will be suitable for routine use in general analytical laboratories and will be extended to cover the analysis of the recently approved additive tert-butylhydroquinone (TBHQ).
<p>Find more about this project and other FSA food safety-related projects at the <a href="http://www.food.gov.uk/science/research/" target="_blank">Food Standards Agency Research webpage</a>.