NIST2387
Peanut butter
NIST® SRM® 2387
Synonym(s):
Ground Peanut Spread
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About This Item
UNSPSC Code:
41116107
NACRES:
NA.24
grade
certified reference material
Quality Level
packaging
pkg of 3 x 170 g
manufacturer/tradename
NIST®
format
matrix material
General description
This Standard Reference Material (SRM) is intended primarily for use in validating methods for determining proximates, fatty acids, calories, vitamins, elements, amino acids, aflatoxins, and acrylamide in peanut butter and similar matrices. This SRM can also be used for quality assurance when assigning values to in-house reference materials. The SRM is a creamy peanut butter prepared by a manufacturer of peanut butter products. A unit of SRM 2387 consists of three jars of peanut butter containing 170 g each. For more information, please refer to the COA and SDS.
SRM 2387_cert
SRM 2387_SDS
SRM 2387_cert
SRM 2387_SDS
Other Notes
Certified for the analytes listed below. See certificate for values and more details
Ash, Calories, Carbohydrates, Total Dietary Fiber, Phosphorus (P), Fat (as the sum of fatty acids as triglycerides), Fat (Extractable), Protein, Solids
Amino acids: Alanine, Arginine, Aspartic acid, Cystine, Glutamic acid, Glycine, Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Proline, Serine, Threonine, Tryptophan, Tyrosine, Valine
Biotoxins / Mycotoxins: Aflatoxin B1, Aflatoxin B2, Total Aflatoxins
Lipids and Fatty acids: Arachidic acid, Arachidonic acid, Behenic acid, Eicosadienoic acid (C20:2), Erucic acid, Gondoic acid, Heptadecenoic acid (C17:1), Lignoceric acid, Linoleic acid, Margaric acid, Monounsaturated Fatty acids, Myristic acid, Oleic acid, Palmitic acid, Palmitoleic acid, Polyunsaturated Fatty acids, Saturated Fatty acids, Stearic acid, Vaccenic acid, α-Linolenic acid
Organic Pollutants: Acrylamide
Trace Elements: Calcium (Ca), Copper (Cu), Iron (Fe), Magnesium (Mg), Manganese (Mn), Potassium (K), Sodium (Na), Zinc (Zn)
Vitamins: Niacin (Vitamin B3), Niacinamide (Vitamin B3), Pantothenic acid (Vitamin B5), Pyridoxal (Vitamin B6), Pyridoxamine (Vitamin B6), Pyridoxine (Vitamin B6), Riboflavin (Vitamin B2), Thiamine (Vitamin B1), Total Vitamin B3 as Niacinamide, Total Vitamin B6 as Pyridoxine, a-Tocopherol, γ- + β-Tocopherol, δ-Tocopherol
Matrix Group: Nuts, Soy, Edible Oils and Fats
Ash, Calories, Carbohydrates, Total Dietary Fiber, Phosphorus (P), Fat (as the sum of fatty acids as triglycerides), Fat (Extractable), Protein, Solids
Amino acids: Alanine, Arginine, Aspartic acid, Cystine, Glutamic acid, Glycine, Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Proline, Serine, Threonine, Tryptophan, Tyrosine, Valine
Biotoxins / Mycotoxins: Aflatoxin B1, Aflatoxin B2, Total Aflatoxins
Lipids and Fatty acids: Arachidic acid, Arachidonic acid, Behenic acid, Eicosadienoic acid (C20:2), Erucic acid, Gondoic acid, Heptadecenoic acid (C17:1), Lignoceric acid, Linoleic acid, Margaric acid, Monounsaturated Fatty acids, Myristic acid, Oleic acid, Palmitic acid, Palmitoleic acid, Polyunsaturated Fatty acids, Saturated Fatty acids, Stearic acid, Vaccenic acid, α-Linolenic acid
Organic Pollutants: Acrylamide
Trace Elements: Calcium (Ca), Copper (Cu), Iron (Fe), Magnesium (Mg), Manganese (Mn), Potassium (K), Sodium (Na), Zinc (Zn)
Vitamins: Niacin (Vitamin B3), Niacinamide (Vitamin B3), Pantothenic acid (Vitamin B5), Pyridoxal (Vitamin B6), Pyridoxamine (Vitamin B6), Pyridoxine (Vitamin B6), Riboflavin (Vitamin B2), Thiamine (Vitamin B1), Total Vitamin B3 as Niacinamide, Total Vitamin B6 as Pyridoxine, a-Tocopherol, γ- + β-Tocopherol, δ-Tocopherol
Matrix Group: Nuts, Soy, Edible Oils and Fats
Legal Information
NIST is a registered trademark of National Institute of Standards and Technology
SRM is a registered trademark of National Institute of Standards and Technology
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动植物来源培养基
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Liquid chromatography coupled to tandem mass spectrometry for detecting ten allergens in complex and incurred foodstuffs.
Planque.M, et al.
Journal of Chromatography A, 1530, 138-151 (2017)
M Planque et al.
Journal of chromatography. A, 1464, 115-123 (2016-08-25)
Sensitive detection of food allergens is affected by food processing and foodstuff complexity. It is therefore a challenge to detect cross-contamination in food production that could endanger an allergic customer's life. Here we used ultra-high performance liquid chromatography coupled to
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