DIN EN 17203:2021-08
Foodstuffs - Determination of citrinin in food by HPLC-MS/MS; German version EN 17203:2021
| Fecha edición: |
2021-08-01
En Vigor
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| Idiomas disponibles: | Inglés, Alemán |
| Resumen: | This document describes a procedure for the determination of the citrinin content in food (cereals, red yeast rice (RYR)), herbs and food supplements by liquid chromatography tandem mass spectrometry (LC-MS/MS). This method has been validated for citrinin in red yeast rice and in the formulated food supplements in the range of 2,5 ?g/kg to 3000 ?g/kg and in wheat flour in the range of 2,5 ?g/kg to 100 ?g/kg. Laboratory experiences have shown that this method is also applicable to white rice, herbs such as a powder of ginkgo biloba leaves and the formulated food supplements in the range of 2,5 ?g/kg to 50 ?g/kg. |
| Keywords: | Cereals|Citrinin|Determination|Determination of content|Diet|Food products|Food supplements|Herbs|Laboratory testing|Laboratory tests|Liquid chromatography|Mass spectrometry|Mould fungi|Mycotoxin|Poisons|Pollutants|Rice|Testing |
| ICS: | 67.050 - Métodos generales de análisis y de ensayo de productos alimenticios |
| CTN: | |
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Equivalencia Internacional |
Idéntica EN 17203:2021 |
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Reemplazo Normas |
Reemplaza a DIN EN 17203:2019-03 Reemplaza a DIN EN 17203:2019-10 |
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