National Institute of Standards & Technology

Certificate of Analysis
Standard Reference Material 2387
Peanut Butter
This Standard Reference Material (SRM) is intended primarily for use in validating methods for determining
proximates, fatty acids, calories, vitamins, elements, amino acids, and aflatoxins 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.

Certified Mass Fraction Values: Certified mass fraction values for fat, elements, and tocopherols in SRM 2387 are
provided in Tables 1 through 3. A NIST certified value is a value for which NIST has the highest confidence in its
accuracy in that all known or suspected sources of bias have been taken into account [1]. Analyses for value
assignment were performed by NIST and collaborating laboratories. Certified mass fraction values in this material
were calculated as the mean of the mean values from NIST methods and the mean of the measurements made by
collaborating laboratories, where appropriate. The associated uncertainties are expressed at an approximately 95 %
level of confidence [2-4]. Values are reported on an as-received (not dry-mass) basis in mass fraction units [5].

Reference Mass Fraction Values: Reference mass fraction values for proximates, fatty acids, amino acids, calories,
total dietary fiber, vitamins, and aflatoxins are provided in Tables 4 through 8. A NIST reference value is a noncertified
value that is the best estimate of the true value based on available data; however, the value does not meet the NIST
criteria for certification [1] and is provided with an associated uncertainty that may reflect only measurement
reproducibility, may not include all sources of uncertainty, or may reflect a lack of sufficient statistical agreement
among multiple analytical methods. Reference mass fraction values were derived from results reported by NIST and
collaborating laboratories. Values are reported on an as-received (not dry-mass) basis in mass fraction units [5].

Expiration of Certification: The certification of SRM 2387 is valid, within the measurement uncertainty specified,
until 31 December 2029, provided the SRM is handled and stored in accordance with the instructions given in this
certificate (see “Instructions for Storage and Use”). This certification is nullified if the SRM is damaged,
contaminated, or otherwise modified.

Maintenance of SRM Certification: NIST will monitor this SRM over the period of its certification. If substantive
technical changes occur that affect the certification before the expiration of this certificate, NIST will notify the
purchaser. Registration (see attached sheet or register online) will facilitate notification.

Coordination of the technical measurements leading to the certification of this SRM was performed by M.M. Phillips,
K.E. Sharpless, and L.J. Wood of the NIST Chemical Sciences Division and H.B. Chin, I-P. Ho, and D.W. Howell of
the National Food Processors Association (NFPA, Dublin, CA, and Washington, DC).

Analytical measurements at NIST were performed by C.Q. Burdette, C.S. Phinney, B.J. Porter, K.E. Sharpless, and
L.J. Wood of the NIST Chemical Sciences Division.

Statistical analysis was provided by J.H. Yen of the NIST Statistical Engineering Division.

Carlos A. Gonzalez, Chief

Chemical Sciences Division

Gaithersburg, MD 20899 Steven J. Choquette, Director

Certificate Issue Date: 15 January 2020 Office of Reference Materials
Certificate Revision History on Last Page

SRM 2387 Page 1 of 8

Analyses for value assignment were also performed by the following laboratories participating in a NFPA Food
Industry Analytical Chemists Subcommittee (FIACS) interlaboratory comparison exercise: Beech-Nut Nutrition
Corporation (Canajoharie, NY); Campbell Soup Company (Camden, NJ); Covance, Inc. (Madison, WI); General
Mills, Inc. (Minneapolis, MN); Hormel Foods Corporation (Austin, MN); Kraft Foods (Glenview, IL); Krueger Food
Laboratories, Inc. (Cambridge, MA); Nabisco, Inc. (East Hanover, NJ); Nestlé USA (Dublin, OH); Novartis Nutrition
Corporation (St. Louis Park, MN); Ralston Purina Company (St. Louis, MO); U.S. Department of Agriculture, Food
Composition Laboratory (Beltsville, MD); and Woodson-Tenent Laboratories (Memphis, TN). Additional
laboratories providing measurements for value assignment of aflatoxins included: U.S. Food and Drug
Administration (Atlanta, GA); Neogen Corporation (Lansing, MI); U.S. Department of Agriculture, Agricultural
Marketing Service (Blakely, GA); and Trilogy Analytical Laboratory (Washington, MO).

Support aspects involved in the issuance of this SRM were coordinated through the NIST Office of Reference
Materials.

NOTICE TO USERS

SRM 2387 IS INTENDED FOR LABORATORY USE ONLY, NOT FOR HUMAN CONSUMPTION.

INSTRUCTIONS FOR STORAGE AND USE

Storage: Until required for use, the peanut butter should be frozen at –20 °C.

Use: Prior to removal of a test portion for analysis, a jar of peanut butter should be thawed under refrigeration
overnight. The contents of the jar should be mixed thoroughly prior to removal of a test portion. The following
masses used for NIST analyses should be used as the minimum sample size to ensure valid results: 5 g to 7 g for
tocopherols; 1 g for fat and fatty acids; 0.5 g for elements.

SOURCE, PREPARATION, AND ANALYSIS(1)

Source and Preparation: SRM 2387 is creamy peanut butter containing roasted peanuts, sugar, partially
hydrogenated vegetable oils (48 % rapeseed, 40 % cottonseed, and 12 % soybean oil), and salt, and was prepared for
NIST as part of a larger production run. Raw, shelled Florunner (primarily) peanuts were received from several
suppliers and were roasted. The skins were removed from the roasted peanuts, and discolored peanuts were discarded.
The roasted peanuts were then ground, and the remaining ingredients were added. After mixing, the peanut butter
was further ground to a fine particle size, air was removed, and the peanut butter was cooled and packed in colorless
polyethyl tetraethylene (PETE) jars with white screw caps and foil liners.

NIST Analyses for Fat: The mass fraction of gravimetric fat was measured from one set of three samples of peanut
butter. One-gram portions of peanut butter were mixed with diatomaceous earth. The mixture was then briefly chilled
at 4 °C to improve handling. The fat was then extracted from the mixture by pressurized fluid extraction (PFE) using
hexane:acetone (4:1 volume fraction). Extracts were evaporated under nitrogen and dried at 100 °C to constant mass.

NIST Analyses for Ca, Cu, Fe, K, Mg, Mn, Na, P, and Zn: Mass fractions of calcium, copper, iron, magnesium,
manganese, phosphorus, potassium, sodium, and zinc were measured by inductively coupled plasma optical emission
spectrometry (ICP-OES) in eight jars of peanut butter. Two 0.5 g portions were taken from each jar and digested in a
nitric, perchloric, and hydrofluoric acid mixture. Because of the high fat content, the samples were predigested on a
hot plate before digestion in a microwave oven. Digests were transferred to plastic bottles and diluted with the
appropriate volume of 1.5 % (volume fraction) nitric acid. To correct for matrix effects caused by differences between
samples and calibrants, the method of standard additions was used; spikes were added to one aliquot prepared from
each 0.5 g test portion. Four measurements using ICP-OES were made and averaged for each sample and each spiked
solution. Results were corrected for spike recoveries. Quantitation was based on the method of standard additions
using SRM 3100 series single element standard solutions.

NIST Analyses for Fatty Acids: Mass fractions of fatty acids were measured by gas chromatography with flame
ionization detection (GC-FID) in two sets of six samples of peanut butter prepared on two different days. The fat was
extracted from approximately 1 g samples of peanut butter by PFE using a mixture of hexane:acetone (4:1 volume
fraction). Methyl nonadecanoate (C19:0 fatty acid methyl ester [FAME]) was used as an internal standard. A two-
step process employing methanolic sodium hydroxide and boron trifluoride was used to convert fatty acids to their

(1) Certain commercial equipment, instruments or materials are identified in this certificate to adequately specify the

experimental procedure. Such identification does not imply recommendation or endorsement by the National Institute of Standards
and Technology, nor does it imply that the materials or equipment identified are necessarily the best available for the purpose.
SRM 2387 Page 2 of 8
methyl esters. FAMEs were extracted into hexane and samples were analyzed by GC-FID. Calibrants were prepared
gravimetrically from SRM 2377 Fatty Acid Methyl Esters in 2,2,4 Trimethylpentane at levels intended to approximate
the levels of the fatty acids in the SRM following extraction. A single internal standard solution was used for the
calibrants and samples. Calculations were based on average response factors for the calibrants.

NIST Analyses for δ-Tocopherol and γ- (plus β-) Tocopherol: Mass fractions of δ-tocopherol and γ- (plus β-)
tocopherol were measured using liquid chromatography with absorbance (LC-Abs) and fluorescence (FL) detection
in test portions taken from six jars of peanut butter over a seven-day period. The peanut butter may contain
β-tocopherol, but the chromatographic system described below is incapable of resolving β- and γ-tocopherol. Samples
of approximately 5 g to 7 g were homogenized and saponified using potassium hydroxide. Analytes were extracted
into a mixture of diethyl ether and hexane, which was subsequently evaporated, and the analytes were redissolved in
a mixture of ethanol and ethyl acetate. Samples were analyzed by LC using a C18 column using a gradient of
acetonitrile, methanol, and ethyl acetate [6] and with absorbance monitored at 450 nm for measurement of
trans-β-apo-10'-carotenal oxime (the internal standard) and fluorescence excitation at 295 nm and monitored at an
emission wavelength of 335 nm for quantitation of the tocopherols. Calibrants of δ- and γ-tocopherol were prepared
gravimetrically, at levels intended to approximate the levels of the vitamins in the SRM following extraction, and the
concentrations were assigned spectrophotmetrically. A single internal standard solution was used for the calibrants
and samples.

NIST Analyses for α-Tocopherol: Mass fractions of α-tocopherol were measured using LC-FL in test portions taken
from six jars of peanut butter on a single day. Samples of approximately 5 g were homogenized and saponified using
potassium hydroxide. Analytes were extracted into a mixture of ethyl acetate and hexane using rotary mixing and
sonication, and the supernatants from five sequential extractions were combined. The solvent from the combined
supernatant was subsequently evaporated, and the analytes were redissolved in a mixture of ethanol and ethyl acetate.
Samples were analyzed by LC using a C18 column using an isocratic flow of 99:1 methanol:water and with
fluorescence excitation at 295 nm and monitored at an emission wavelength of 330 nm for quantitation of
α-tocopherol, using tocol as an internal standard. Calibrants were prepared gravimetrically, at levels intended to
approximate the levels of the vitamins in the SRM following extraction, and the concentrations were assigned
spectrophotmetrically. A single internal standard solution was used for the calibrants and samples.

Analyses by Collaborating Laboratories: Data from additional sources were used for value assignment, including
an interlaboratory comparison exercise organized by the NFPA FIACS and four laboratories participating in an
exercise in which only aflatoxins were measured. The NFPA FIACS laboratories were asked to use AOAC methods
or their equivalent, to make single measurements from each of two jars, and to report the analytical method that was
used. The laboratories measuring aflatoxins were asked to use their usual methods to make single measurements in
each of three jars.

Homogeneity Assessment: The homogeneity of elements, fatty acids, and tocopherols was assessed at NIST using
the methods described above. A small but statistically significant heterogeneity was found for some analytes, and an
inhomogeneity component of approximately 5.6 % has been incorporated in the uncertainty for α-tocopherol and an
inhomogeneity component of approximately 1 % has been incorporated in the uncertainty for all other analytes.

Value Assignment: The collaborating laboratories reported values for two to twelve analyses for a given analyte.
The mean of each laboratory’s results was then determined. For calculation of assigned values for analytes that were
measured only by the collaborating laboratories, the mean of laboratory means was determined. For analytes that
were also measured by NIST, this mean of the individual collaborating laboratory means and the means of the
individual sets of NIST data were averaged.

SRM 2387 Page 3 of 8

Certified Mass Fraction Value for Fat: The certified mass fraction value is the combined mean from the mean of
results from analyses by NIST and the mean of results provided by collaborating laboratories. The value is expressed
as x ± U95%(x), where x is the certified value and U95%(x) is the expanded uncertainty of the certified value. The true
value of the analyte lies within the interval x ± U95%(x) with 95 % confidence. To propagate this uncertainty, the
certified value should be treated as a normally distributed random variable with mean x and standard deviation
U95%(x)/2 [2-3]. The measurand is the total mass fraction of extractable fat in peanut butter as listed in Table 1 on an
as-received basis. Metrological traceability is to the measurement processes and standards used by NIST and
collaborating laboratories.

Table 1. Certified Mass Fraction Value for Total Extractable Fat in SRM 2387

Mass Fraction
(g/100 g)
Fat (extractable) 51.6 ± 1.4

Certified Mass Fraction Values for Elements: Each certified mass fraction value is the combined mean from the
mean of results from analyses by NIST and the mean of results provided by collaborating laboratories. Values are
expressed as x ± U95%(x), where x is the certified value and U95%(x) is the expanded uncertainty of the certified value.
The true value of the analyte lies within the interval x ± U95%(x) with 95 % confidence. To propagate this uncertainty,
the certified value should be treated as a normally distributed random variable with mean x and standard deviation
U95%(x)/2 [2-3]. The measurands are the total mass fractions of elements in peanut butter as listed in Table 2 on an
as-received basis. Metrological traceability is to the SI measurement unit for chemical mass fraction, expressed as
milligrams per kilogram.

Table 2. Certified Mass Fraction Values for Elements in SRM 2387

Mass Fraction
(mg/kg)
Calcium (Ca) 411 ± 18
Copper (Cu) 4.93 ± 0.15
Iron (Fe) 16.4 ± 0.8
Magnesium (Mg) 1680 ± 70
Manganese (Mn) 16.0 ± 0.6
Phosphorus (P) 3378 ± 92
Potassium (K) 6070 ± 200
Sodium (Na) 4890 ± 140
Zinc (Zn) 26.3 ± 1.1

SRM 2387 Page 4 of 8

Certified Mass Fraction Values for Tocopherols: Each certified mass fraction value is the combined mean from
the mean of results from analyses by NIST and the mean of results provided by collaborating laboratories. Values are
expressed as x ± U95%(x), where x is the certified value and U95%(x) is the expanded uncertainty of the certified value.
The true value of the analyte lies within the interval x ± U95%(x) with 95 % confidence [2-3]. To propagate this
uncertainty, the certified value should be treated as a normally distributed random variable with mean x and standard
deviation U95%(x)/2 [2-3]. The measurands are the total mass fractions of tocopherols in peanut butter as listed in
Table 3, on an as-received basis, as determined by the method indicated. Metrological traceability is to the SI
measurement unit for chemical mass fraction, expressed as milligrams per kilogram, through the molar absorptivities
of the compounds.

Table 3. Certified Mass Fraction Values for Tocopherols in SRM 2387

Mass Fraction
(mg/kg)
δ-Tocopherol 10 ± 3
γ- + β-Tocopherol 100 ± 19

Reference Mass Fraction Values for Fatty Acids as Free Fatty Acids: Each reference mass fraction value is the
combined mean from the mean of results from analyses by NIST and the mean of results provided by collaborating
laboratories, as available. Values are expressed as x ± U95%(x), where x is the estimated value and U95%(x) is the
expanded uncertainty of the value. The method-specific value of the analyte lies within the interval x ± U95%(x) with
about a 95 % confidence [2-3]. For fatty acids values containing NIST data, the uncertainty incorporates a component
for possible inhomogeneity based on the standard deviation. The measurands are the total mass fractions of fatty acids
in peanut butter as listed in Table 4, on an as-received basis, as determined by the method indicated. Metrological
traceability is to the measurement processes and standards used by NIST and collaborating laboratories.

Table 4. Reference Mass Fraction Values for Fatty Acids as Free Fatty Acids in SRM 2387

Common Name Mass Fraction

(g/100 g)
Tetradecanoic Acid (C14:0)(a,b) Myristic Acid 0.024 ± 0.002
(Z)-9-Hexadecenoic Acid (C16:1 n-7)(a,b) Palmitoleic Acid 0.044 ± 0.010
Heptadecanoic Acid (C17:0)(a) Margaric Acid 0.048 ± 0.001
(Z)-9-Heptadecenoic Acid (C17:1 n-8) (a) Margoleic Acid 0.033 ± 0.006
Octadecanoic Acid (C18:0)(a,b) Stearic Acid 2.13 ± 0.08
(Z)-9-Octadecenoic Acid (C18:1 n-9)(a,b) Oleic Acid 23.38 ± 0.90
(Z)-11-Octadecenoic Acid (C18:1 n-7)(a,b) Vaccenic Acid 0.255 ± 0.016
(Z,Z)-9,12-Octadecadienoic Acid (C18:2 n-6)(a,b) Linoleic Acid 13.15 ± 0.41
(Z,Z,Z)-9,12,15-Octadecatrienoic Acid (C18:3 n-3)(a,b) α-Linolenic Acid 0.030 ± 0.001
Eicosanoic Acid (C20:0)(a,b) Arachidic Acid 0.710 ± 0.029
(Z)-11-Eicosenoic Acid (C20:1 n-9)(a,b) Gondoic Acid 0.643 ± 0.031
Eicosadienoic Acid (C20:2)(a) 0.016 ± 0.007
(Z,Z,Z,Z)-5,8,11,14-Eicosatetraenoic Acid (C20:4 n-6)(a) Arachidonic Acid 0.024 ± 0.015
Docosanoic Acid (C22:0)(a,b) Behenic Acid 1.81 ± 0.08
(Z)-13-Docosenoic Acid (C22:1 n-9)(a) Erucic Acid 0.054 ± 0.012
Total Fat (as the sum of fatty acids as triglycerides)(a,b) 49.8 ± 1.9
Monounsaturated Fatty Acids(a,b) 24.4 ± 0.9
Polyunsaturated Fatty Acids(a,b) 13.2 ± 0.4
(a) Collaboratinglaboratories
(b) NIST GC-FID

SRM 2387 Page 5 of 8

Reference Mass Fraction Value for α-Tocopherol: The reference mass fraction value is the combined mean from
the mean of results from analyses by NIST and the mean of results provided by a collaborating laboratory. Values are
expressed as x ± U95%(x), where x is the estimated value and U95%(x) is the expanded uncertainty of the value. The
method-specific value of the analyte lies within the interval x ± U95%(x) with about a 95 % confidence [2-3]. The
uncertainty also incorporates an additional uncertainty component for possible inhomogeneity. The measurand is the
mass fraction of α-tocopherol in peanut butter as listed in Table 5, on an as-received basis, as determined by the
methods indicated. Metrological traceability is to the measurement processes and standards used by NIST and
collaborating laboratories.

Table 5. Reference Mass Fraction Value for α-Tocopherol in SRM 2387

Mass Fraction
(mg/kg)
α-Tocopherol 73.7 ± 8.4

Reference Mass Fraction Values for Proximates and Calories: Each reference mass fraction value is the mean of
results provided by collaborating laboratories. Values are expressed as x ± U95%(x), where x is the estimated value
and U95%(x) is the expanded uncertainty of the value. The method-specific value of the analyte lies within the interval
x ± U95%(x) with about a 95 % confidence [2]. For proximates and fiber, the measurands are the mass fractions of
proximates and fiber in peanut butter listed in Table 6, on an as-received basis, as determined by the methods indicated.
For calories, the measurand is the caloric content in peanut butter listed in Table 6, on an as-received basis, as
determined by the methods indicated. Metrological traceability is to the measurement processes and standards used
by collaborating laboratories.

Table 6. Reference Mass Fraction Values for Proximates and Calories in SRM 2387

Mass Fraction
(g/100 g)
Solids 99.2 ± 2.1
Ash 3.10 ± 0.10
Protein(a) 22.2 ± 0.5
Carbohydrates 25.0 ± 1.8
Total Dietary Fiber 5.57 ± 0.42

Energy
(kcal per 100 g)
Calories(b) 629 ± 15
(a) A factor of 5.46 was used to convert nitrogen results to protein.
(b) The reference value for calories is the mean of mean caloric calculations from the interlaboratory comparison exercise. If the mean
proximate values above are used for calculation, with caloric equivalents of 9, 4, and 4 for fat (as the sum of fatty acids as
triglycerides), protein, and carbohydrate, respectively, the mean caloric content is 637 kcal per 100 grams.

SRM 2387 Page 6 of 8

Reference Mass Fraction Values for Amino Acids: Each reference mass fraction value is the mean of results
provided by collaborating laboratories. Values are expressed as x ± U95%(x), where x is the estimated value and U95%(x)
is the expanded uncertainty of the value. The method-specific value of the analyte lies within the interval x ± U95%(x)
with about a 95 % confidence [2]. The measurands are the mass fractions of amino acids in peanut butter as listed in
Table 7, on an as-received basis, as determined by the collaborating laboratories. Metrological traceability is to the
measurement processes and standards used by collaborating laboratories.

Table 7. Reference Mass Fraction Values for Amino Acids in SRM 2387

Mass Fraction
(g/100 g)
Alanine 0.93 ± 0.10
Arginine 2.65 ± 0.31
Aspartic Acid 2.83 ± 0.19
Cystine 0.27 ± 0.01
Glutamic Acid 4.69 ± 0.26
Glycine 1.41 ± 0.12
Histidine 0.55 ± 0.06
Isoleucine 0.77 ± 0.07
Leucine 1.56 ± 0.09
Lysine 0.78 ± 0.08
Methionine 0.21 ± 0.04
Phenylalanine 1.21 ± 0.08
Proline 0.96 ± 0.08
Serine 1.16 ± 0.09
Threonine 0.54 ± 0.08
Tryptophan 0.21 ± 0.06
Tyrosine 0.81 ± 0.14
Valine 0.94 ± 0.09

Reference Mass Fraction Values for Aflatoxins: Each reference mass fraction value is the mean of results provided
by collaborating laboratories. Values are expressed as x ± U95%(x), where x is the estimated value and U95%(x) is the
expanded uncertainty of the value. The method-specific value of the analyte lies within the interval x ± U95%(x) with
about a 95 % confidence [2]. The measurands are the mass fractions of aflatoxins in peanut butter as listed in Table 8,
on an as-received basis, as determined by the collaborating laboratories. Metrological traceability is to the
measurement processes and standards used by collaborating laboratories.

Table 8. Reference Mass Fraction Values for Aflatoxins in SRM 2387

Mass Fraction
(ng/g)
Aflatoxin B1 4.2 ± 0.9
Aflatoxin B2 0.7 ± 0.3
Total Aflatoxins(a) 5.0 ± 0.5
(a) The reference value for total aflatoxins is the mean of the laboratory means of the sum of aflatoxins B1 and B2.

SRM 2387 Page 7 of 8

 REFERENCES

[1] May, W.; Parris, R.; Beck II, C.; Fassett, J.; Greenberg, R.; Guenther, F.; Kramer, G.; Wise, S.; Gills, T.;
Colbert, J.; Gettings, R.; MacDonald, B.; Definitions of Terms and Modes Used at NIST for Value-Assignment of
Reference Materials for Chemical Measurements; NIST Special Publication 260-136; U.S. Government Printing
Office: Washington, DC (2000); available at [Link]
(accessed Jan 2020).
[2] JCGM 100:2008; Evaluation of Measurement Data - Guide to the Expression of Uncertainty in Measurement;
(GUM 1995 with Minor Corrections), Joint Committee for Guides in Metrology (JCGM) (2008); available at
[Link] (accessed Jan 2020); see also
Taylor, B.N.; Kuyatt, C.E.; Guidelines for Evaluating and Expressing the Uncertainty of NIST Measurement
Results; NIST Technical Note 1297, U.S. Government Printing Office: Washington, DC (1994); available at
[Link] (accessed Jan 2020).
[3] Levenson, M.L.; Banks, D.L.; Eberhardt, K.R.; Gill, L.M.; Guthrie, W.F.; Liu, H. K.; Vangel, M.G..; Yen, J.H.;
Zhang, N.F.; An Approach to Combining Results from Multiple Methods Motivated by the ISO GUM; J. Res. Natl.
Inst. Stand. Technol., Vol. 105, pp. 571−579 (2000).
[4] JCGM 101:2008; Evaluation of Measurement Data – Supplement 1 to the “Guide to the Expression of
Uncertainty in Measurement” - Propagation of Distributions using a Monte Carlo Method; JCGM (2008);
available at [Link] (accessed Jan 2020).
[5] Thompson, A; Taylor, B.N.; Guide for the Use of the International System of Units (SI); NIST Special
Publication 811; U.S. Government Printing Office: Washington, DC (2008); available at
[Link] (accessed Jan 2020).
[6] Epler, K.S.; Ziegler, R.G.; Craft, N.E.; Liquid Chromatographic Method for the Determination of Carotenoids,
Retinoids, and Tocopherols in Human Serum and in Food; J. Chromatogr. (Biomed. Applications), Vol. 619,
pp. 37−48 (1993).
[7] Efron, B.; Tibshirani, R.J.; An Introduction to the Bootstrap; Chapman & Hall, UK (1993).

Certificate Revision History: 15 January 2020 (Change of expiration date; removal of certified values for palmitic acid, lignoceric acid, and
total saturated fatty acids based on observed instability; removal of reference value for acrylamide based on observed instability; removal of
reference values for thiamine, riboflavin, niacinamide, niacin, total vitamin B3, pantothenic acid, pyridoxamine, pyridoxal, pyridoxine, and total
vitamin B6 based on NIST's decision to no longer support these measurement capabilities in this matrix; certified values for fatty acids and total
fats as the sum of fatty acids downgraded to reference values to properly reflect traceability and moved from Table 1 to Table 4; editorial changes);
21 July 2015 (Addition of water-soluble vitamin values; removal of certified value for α-tocopherol; addition of reference value for α-tocopherol;
editorial changes); 23 September 2014 (Extension of certificate period; editorial changes); 30 September 2009 (Extension of certificate period);
12 January 2007 (editorial changes); 29 September 2004 (Addition of a reference value for acrylamide); 14 March 2003 (Original certificate
date).

Users of this SRM should ensure that the Certificate of Analysis in their possession is current. This can be
accomplished by contacting the SRM Program: telephone (301) 975-2200; fax (301) 948-3730;
e-mail srminfo@[Link]; or via the Internet at [Link]

SRM 2387 Page 8 of 8