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ČSN EN 17424 (560148)
Foodstuffs - Determination of aflatoxins in spices other than paprika by IAC clean-up and HPLC-FLD with postcolumn derivatization
Translate name
STANDARD published on 1.5.2021
The information about the standard:
Designation standards: ČSN EN 17424
Classification mark: 560148
Catalog number: 511899
Publication date standards: 1.5.2021
SKU: NS-1023325
The number of pages: 36
Approximate weight : 108 g (0.24 lbs)
Country: Czech technical standard
Category: Technical standards ČSN
The category - similar standards:
Annotation of standard text ČSN EN 17424 (560148):
This document describes a procedure for the determination of aflatoxins B1, B2, G1 and G2 and total aflatoxins (sum of B1, B2, G1 and G2) in spices for which EU maximum levels are established, other than paprika, by high performance liquid chromatography (HPLC) with post-column derivatization (PCD) and fluorescence detection (FLD) after immunoaffinity column (IAC) clean-up. The method is applicable to the spices capsicum (excluding paprika), pepper, nutmeg, ginger, turmeric and mixtures thereof. The method has been validated for aflatoxins B1, B2, G1 and G2 and total aflatoxins in a range of test samples that comprised: ginger, pepper, nutmeg, chilli, turmeric as individual spices and mixed pepper + chilli + nutmeg (90 + 5 + 5, m + m + m), mixed spice + ginger (6 + 4, m + m) mixed spice, mixed turmeric + ginger (2 + 8, m + m). The validation was carried out over the following concentration ranges: aflatoxin B1 = 1 µg/kg to 16 µg/kg and total aflatoxins = 2,46 µg/kg to 36,1 µg/kg
Preview of the standard ČSN EN 17424 (560148)
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