DIN EN 17265:2019-11
Foodstuffs - Determination of elements and their chemical species - Determination of aluminium by inductively coupled plasma optical emission spectometry (ICP-OES); German version EN 17265:2019
| Fecha edición: |
2019-11-01
En Vigor
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| Idiomas disponibles: | Inglés, Alemán |
| Resumen: | This document specifies a method for the determination of aluminium in food by inductively coupled plasma optical emission spectrometry (ICP-OES) after pressure digestion. This method was validated for wheat noodle, cheese, liver, beetroot and cocoa powder at mass fractions in the range of 15 mg/kg to 200 mg/kg. At concentrations above 200 mg/kg digestion temperatures higher than 220 °C can be necessary to recover the aluminium as completely as possible. |
| Keywords: | Aluminium|Analysis|Determination|Digestion method|Digestion under pressure|Emission spectrophotometry|Food inspection|Food products|ICP|Inductively Coupled Plasma|Inter-laboratory tests|Methods|OES|Optical Emission Spectroscopy|Quality control|Specimen preparation|Test performance|Trace element analysis|Trace elements |
| ICS: | 67.050 - Métodos generales de análisis y de ensayo de productos alimenticios |
| CTN: | |
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Equivalencia Internacional |
Idéntica EN 17265:2019 |
|
Reemplazo Normas |
Reemplaza a DIN EN 17265:2018-08 |
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