DEVELOPMENT AND VALIDATION OF A METHOD FOR CR(VI) DETERMINATION IN DAIRY AND CEREAL PRODUCTS BY HPIC-ICPMS.


Fanny Hernandez1, Fabienne Séby2, Sandrine Millour1, Laurent Noël1, Thierry Guérin1
Organization(s): 1: ANSES, France; 2: UT2A, France

Chromium (Cr) is a metal widely distributed throughout the Earth’s crust. Most commonly forms found are Cr(III), which has long been considered as an essential nutrient for human health, and Cr(VI) which is carcinogenic to humans. The most important contribution to the overall exposure of total chromium in general population is through food. To improve risk assessment on the presence of chromium, there is a need to accurately determine the content of Cr(III) and Cr(VI) in food.

The aim of this work is to develop a specific and very sensitive method to determine Cr(VI) in dairy and cereal products, which are the main contributors to total chromium dietary exposure. Experimental design were used to better optimize the separation of Cr species and Cr(VI) extraction while estimating the influence of the most important parameters and their interactions.

In the absence of certified reference material for Cr(VI) determination in food, the method was validated using spiked samples. Analytical performances assessed by the accuracy profile method were satisfactory in terms of linearity, specificity, sensitivity, accuracy, repeatability and intermediate precision. Limits of quantification ranged from 0.6 μg.kg-1 in dairy products to 0.8 μg.kg-1 in cereal products.

The method was then applied to the determination of Cr(VI) in 38 dairy products and 31 cereal products from different brands and origins. Finally, this method will be used to evaluate the exposure of the French population to Cr(VI).

Fanny Hernandez

Fanny Hernandez is a third year PhD student in the French food safety laboratory of Maisons-Alfort (France) at the Anses (French agency for food, environmental and occupational health safety). She is working in the Department of Chemical Contaminants in food on the Trace element and Mineral Unit, pursuing her doctorate in analytical chemistry. Her research focuses on developing analytical methods for chromium speciation in food in order to evaluate the French population’s exposure to chromium species.