Development of a GC-based method for the determination of egg content in dried pasta with the focus on method validation

Egressy-Molnár, O. and Jókai, Zs. (2011) Development of a GC-based method for the determination of egg content in dried pasta with the focus on method validation. Acta Alimentaria, 40 (Supple). pp. 23-32. ISSN 0139-3006

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Abstract

The current Hungarian standard for the determination of egg content in dried pastas does not fulfil its purpose because of the possibly high relative deviation of parallel measurements (up to 60%) therefore a new GC-FID-based method was developed. The method uses cholesterol as marker of the egg content, prescribes an extraction with ethyl-acetate, derivatization with bis-trimethylsilyl-trifl uoroacetamid (BSTFA), GC separation, and FID detection. A tight correlation between egg and cholesterol contents was found, 94 mg cholesterol in 1 kg pasta per egg. The RSD of the measurements was 5%, limit of detection was found to be 0.1 mg l−1 cholesterol, and limit of quantification was 0.47 mg l−1. For the determination of egg content a reference chart was created with the use of control materials containing exactly 1, 4 and 8 eggs in 1 kg of dried pasta, respectively. The reference chart was verified with a control sample of 4.4 eggs, proving the table to be fit for purpose. The method was also tested on commercially available unknown pasta samples and it was found that not all samples contained the declared amount of eggs.

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