1 Analytische Chemie; Referenzmaterialien
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Safe food is a prerequisite for good human health, however currently almost one in ten people in the world fall ill after eating contaminated food. National food safety authorities need to be able to manage food safety risks along the entire food chain. The Official Controls Regulation (EU) 2017/625 was put in place to ensure that food and feed law stipulates the need for validated analytical methods. However, whilst method development for food control and proficiency testing are well established by European Union Reference Laboratories and National Reference Laboratories, validation of the measurements involved, certified reference materials and internationally recognised calibration and measurement capabilities are currently often (?) lacking. This may erode trust in the accuracy of the measurements.
This poster presents Food-MetNet, a coordinated preparatory initiative to establish the European Metrology Network for Safe and Sustainable Food, recently approved by the European Association of National Metrology Institutes (EURAMET). Food-MetNet aims to establish an ongoing dialogue between the metrology community, reference laboratories and regulatory bodies, in order to (i) identify stakeholders’ needs, (ii) develop a sustainable knowledge-sharing programme and web-based platform for stakeholders and (iii) develop roadmaps and a strategic research agenda. Improved access to more reliable and accurate food safety measurements will enable reference laboratories to more confidently and effectively compare their measurement results and support accreditation. This is particularly important where national food safety authorities need to assess potential new contaminants, novel food ingredients and newly emerging food risks, and new measurements methods may be required as well as input into new documentary standards. The activities for sustainable food intend to boost the activity within the "EU green deal framework" to reduce food waste and losses, and the development of standards and methods that allow for the reuse of food waste. The support to new business opportunities and innovation will allow increasing the market competitiveness of EU food industries and the valorisation of waste by reducing environmental impacts.
Mycotoxins (toxic compounds formed by fungi) in food and feed have caused problems for mankind since the beginning of time. The group of ergot alkaloids plays a special role in human history. Several tens of thousands of deaths during the middle ages caused by to ergotism (the disease caused by continuous intake of ergot alkaloid contaminated food) underscore the importance of reliable analytical methods to ensure food safety.
More than 50 compounds belong to the group of ergot alkaloids. The 12 most found structures – the major ergot alkaloids – are typically measured, when it comes to ergot alkaloid quantification. High performance liquid chromatography (HPLC) with a fluorescence detector (FLD) is typically used to quantify the ergot alkaloid content. The main disadvantage of this method are the high costs for calibration standards (12 different calibration substances are required). But also, the time and effort required for the analysis of 12 peaks and overlapping signals that occur in complex food samples such as bread. As all ergot alkaloids share the ergoline structure and just differ in the substituents attached to this backbone, measurement of all ergot alkaloids in one sum parameter presents a time and cost saving alternative. The most important step for the development of such a sum parameter method is the reaction used to transfer all ergot alkaloids to one uniform structure. Two promising reactions, the acidic esterification to lysergic acid methyl ester and hydrazinolysis to lysergic acid hydrazide, were examined for possible use in a routine analysis method. In addition to yield and reaction rate, factors such as handling of the reaction and the possibility of parallel sample workup play a role.
Aroma Sensing of Truffles
(2022)
The aim of this project is to develop a mobile technical device to search for truffles. This way, truffles can be harvested faster, cheaper and more efficiently compared to the current method using dogs.
For this purpose, suitable marker substances in the aroma of ripe truffles were identified using analytical-chemical methods. The collected data was used to create aroma profiles of different truffle species.
The specificity of possible marker substances was confirmed with a truffle dog study. The hypothesis “If trained truffle dogs recognize the substances as supposed truffles in the context of an experiment, they can be regarded as specific” was made. The results show that the truffle aroma is mainly characterized and perceived by dogs by dimethyl sulfide and dimethyl disulfide.
For the concentration measurement of these markers in the ambient air, we are currently building our own detector. The Challenge is to get a fast measurement with a very low limit of detection at the same time. The device will resemble a metal detector in terms of shape and handling and be particularly suitable for mobile use.
The R&D cooperation project between the Federal Institute for Materials Research and Testing (BAM) and sglux GmbH thus enables truffles to be harvested professionally and systematically. This brings the technical advances that have revolutionized agriculture over the last hundred years to truffle cultivation for the first time.