DIN EN 14176:2017-03
Foodstuffs - Determination of domoic acid in raw shellfish, raw finfish and cooked mussels by RP-HPLC using UV detection; German version EN 14176:2017
| Fecha edición: |
2017-03-01
En Vigor
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| Idiomas disponibles: | Inglés, Alemán |
| Resumen: | This European Standard specifies methods for the quantitative determination of domoic acid in raw bivalve molluscs and finfish as well as in cooked mussels. The limit of detection is about 10 ng/ml to 80 ng/ml (0,05 mg/kg to 0,4 mg/kg), depending on the UV detector sensitivity. Method A has been validated for the determination of DA in different raw matrices such as mussels, clams, scallops and anchovies, spiked and/or naturally contaminated at levels ranging from 2,7 mg/kg to 85,1 mg/kg. Method B has been validated for the determination of DA at levels ranging from 5 mg/kg to 12,9 mg/kg in cooked blue mussels. |
| Keywords: | Acid content|Acids|Analysis|Auxiliary materials|Chemical analysis and testing|Chromatography|Determination|Determination of content|Domoic acid|Food control|Food inspection|Food products|Food technology|Foodstuff|High performance liquid chromatography|HPLC|Interpretations|Investigations|Ion-exchange chromatography|Methods of analysis|Mussels|Organic acids|Sampling methods|Seafood|Surveillance (approval)|Test equipment|Testing|Verification |
| ICS: | 67.120.30 - Pescados y productos de la pesca |
| CTN: | |
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Equivalencia Internacional |
Idéntica EN 14176:2017 |
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Reemplazo Normas |
Reemplaza a DIN EN 14176:2004-03 Reemplaza a DIN EN 14176:2015-05 |
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