Analytical and Bioanalytical Chemistry

, Volume 377, Issue 1, pp 32–38 | Cite as

Preparation, homogeneity and stability studies of a candidate LRM for Se speciation

  • Erzsébet Tünde Bodó
  • Zsolt Stefánka
  • Ildikó Ipolyi
  • Csilla Sörös
  • Mihály Dernovics
  • Péter Fodor
Special Issue Paper


A laboratory reference material (LRM) was prepared from Brazil nuts (Bertholletia excelsa) for quality control (QC) purposes of selenium speciation. The preparation of this LRM led through the usual operation steps applied during routine reference material production from biota samples—preparation of the raw material, homogenisation, storage design, checking of homogeneity, microbiological status and possible irradiation effects, and monitoring the species stability vs time at different storage temperatures. The selenium speciation studies to check species stability were carried out on a HPLC–UV–HG–AFS measurement set-up. Special attention was paid to the correct identification of selenium species by applying independent HPLC separation techniques (ion-pairing and anion-exchange chromatography). The concentration of selenomethionine (SeMet) and total Se content were quantified (79.9 µg g−1 (calculated as Se) and 82.9 µg g−1, respectively). The homogeneity and stability of this candidate reference material passed the relevant tests recommended by Bureau Communautaire de Référence (BCR).


Selenium speciation Laboratory reference material Selenomethionine 



The financial support of OTKA (Hungarian Scientific Foundation; T37216 and F32296) is gratefully acknowledged. E.T. Bodó acknowledges a fellowship from Bay Zoltán Foundation (Budapest, Hungary). The authors express their gratitude to Zsuzsanna Csabai and Csilla Szabó for their contribution to sample preparation, to Professor Hlavay for the loan of the AFS detector and to the Department of Microbiology of the Central Food Research Institute (Budapest, Hungary) for microbiological determinations and γ-irradiation.


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Copyright information

© Springer-Verlag 2003

Authors and Affiliations

  • Erzsébet Tünde Bodó
    • 1
  • Zsolt Stefánka
    • 1
  • Ildikó Ipolyi
    • 1
  • Csilla Sörös
    • 1
  • Mihály Dernovics
    • 1
  • Péter Fodor
    • 1
  1. 1.Department of Applied Chemistry, Faculty of Food ScienceSzent István UniversityBudapestHungary

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