Preparation and characterization of a new reference material for the inorganic analysis of corn flour
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Accreditation and Quality Assurance
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Resumo
Corn is one of the most consumed cereals in
world and the second most cultivated in Brazil. Cereal flour
has a flavor well accepted by the Brazilian population. This
work describes the preparation and characterization of a
new corn flour reference material which can be used as a
quality assurance tool to demonstrate the reliability of the
analytical results obtained from inorganic analysis of
cereals and their derivatives. The studied elements were
Ca, K, Mg, P, Cu, Fe, Mn and Zn. Homogeneity and stability
tests, material characterization and attribution of
uncertainty value were performed in this work by following
recommendations of ISO Guides 30–35. The material
was shown to be homogeneous and stable for 15 months at
temperatures of -10 C, ?25 C and ?45 C, with small
uncertainty. Alternatively, the data were analyzed by
hierarchical clustering technique and the stability was
confirmed. The confidence ellipse technique enabled a
simple and fast evaluation of data supplied by collaborating
laboratories allowing the exclusion of outlying values and
indicating possible causes of the deviations.
Como referenciar
SANTOS, ANA M.P. dos; SANTOS, LIZ O. dos; BRANDAO, GEOVANI C.; ARAUJO, RENNAN G.O.; SANTANA, FERNANDA A. de; LEMOS, VALFREDO A.; BEZERRA, MARCOS A.; ANUNCIACAO, DANIELA S.; PORTUGAL, LINDOMAR A.; PALACIO, EDWIN; OLIVEIRA, FERNANDO M. de; MOREIRA, EDSON G.; GARCIA, RUI J.L.; LIMA, DANIEL de C.; FROES, ROBERTA E.S. Preparation and characterization of a new reference material for the inorganic analysis of corn flour. Accreditation and Quality Assurance, v. 22, n. 1, p. 37-43, 2017. DOI: 10.1007/s00769-016-1242-8. Disponível em: http://repositorio.ipen.br/handle/123456789/27803. Acesso em: 30 Dec 2025.
Esta referência é gerada automaticamente de acordo com as normas do estilo IPEN/SP (ABNT NBR 6023) e recomenda-se uma verificação final e ajustes caso necessário.