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Norm
ÖNORM EN 17203
Issue date: 2019 02 01
Foodstuffs - Determination of citrinin in food by liquid chromatography tandem mass spectrometry (LC-MS/MS)
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 chromatogr...
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Withdrawn
: 2021 09 01
Publisher:
Austrian Standards International
Format:
Digital | 25 Pages
Language:
German
| English
| Download GER/ENG
Currently valid:
Optionally co-design standards:
ICS
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 µg/kg to 3000 µg/kg and in wheat flour in the range of 2,5 µg/kg to 100 µg/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 µg/kg to 50 µg/kg.
ÖNORM EN 17203
2019 02 01
Foodstuffs - Determination of citrinin in food by liquid chromatography tandem mass spectrometry (LC...
Norm
↖
Norm
ÖNORM EN 17203
Issue date :
2021 09 01
Foodstuffs - Determination of citrinin in food by HPLC-MS/MS