Norm

NEN-EN 17424:2019 Ontw. en

Voedingssmiddelen - Bepaling van aflatoxinen in specerijen met uitzondering van paprikapoeder met HPLC-FLD met naloopkolom derivatie en immunoaffiniteitskolomreiniging

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Status Ontwerp
Aantal pagina's 33
Gepubliceerd op 01-08-2019
Taal Engels
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 clean-up. The method is applicable to the spices capsicum, 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.

Details

ICS-code 67.050
Nederlandse titel Voedingssmiddelen - Bepaling van aflatoxinen in specerijen met uitzondering van paprikapoeder met HPLC-FLD met naloopkolom derivatie en immunoaffiniteitskolomreiniging
Engelse titel Foodstuffs - Determination of aflatoxins in spices other than paprika by IAC clean-up and HPLC-FLD with post-column derivatization

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