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ČSN EN 16618 (560601)
Food analysis - Determination of acrylamide in food by liquid chromatography tandem mass spectrometry (LC-ESI-MS/MS)
Automatically translated name:
Food analysis - Determination of acrylamide in foods by liquid chromatography with tandem mass spectrometry (LC -ESI- MS-MS ) ( standard for direct use as CSN ).
STANDARD published on 1.12.2015
The information about the standard:
Designation standards: ČSN EN 16618
Classification mark: 560601
Catalog number: 98378
Publication date standards: 1.12.2015
SKU: NS-621565
The number of pages: 28
Approximate weight : 84 g (0.19 lbs)
Country: Czech technical standard
Category: Technical standards ČSN
Annotation of standard text ČSN EN 16618 (560601):
This European Standard specifies a method for the determination of acrylamide in bakery ware such as bread, toasted bread, crisp bread, butter cookies, and biscuits, as well as potato products such as potato chips, potato crisps, and potato pan cake and roasted coffee, by liquid chromatography in combination with electrospray ionization and tandem mass spectrometry (LC-ESI-MS/MS). This method has been validated in an interlaboratory study via the analysis of both naturally contaminated and spiked samples, ranging from 14,3 µg/kg to 9 083 µg/kg. It was developed at the Swedish National Food Administration and validated in a study organized by the Directorate General Joint Research Centre (DG JRC), Swedish National Food Administration and the Nordic Committee on Food Analysis (NMKL), see [1] and [2]. The limit of quantification (LOQ) depends on the type of instrument used and on the actual performance of the instrument. The majority of the laboratories participating in the validation study were able to determine acrylamide in a butter cookie sample at a level of 14,3 µg/kg. Thus, the validation by interlaboratory study showed that LOQ can be expected to be in the range between below 15 µg/kg and 30 µg/kg
Preview of the standard ČSN EN 16618 (560601)
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