Foodstuffs. Determination of elements and their chemical species. Determination of inorganic arsenic in foodstuffs of marine and plant origin by anion-exchange HPLC-ICP-MS

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

30-04-2016

Publisher

British Standards Institution

European foreword
1 Scope
2 Normative references
3 Principle
4 Reagents
5 Apparatus and equipment
6 Procedure
7 Calculation
8 Precision
9 Test report
Annex A (informative) - Precision data
Annex B (informative) - Supplementary
information about chromatographic conditions
Bibliography

Specifies a procedure for the determination of inorganic arsenic in foodstuffs of marine and plant origin by anion-exchange HPLC-ICP-MS following waterbath extraction.

This European Standard describes a procedure for the determination of inorganic arsenic in foodstuffs of marine and plant origin by anion-exchange HPLC-ICP-MS following waterbath extraction. This method has been validated in an interlaboratory test on white rice, wholemeal rice, leek, blue mussels, fish muscle and seaweed with an inorganic arsenic mass fraction in the range 0,073mg/kg to 10,3mg/kg [1].

Committee	AW/275
DevelopmentNote	Supersedes 14/30267877 DC. (04/2016)
DocumentType	Standard
Pages	18
PublisherName	British Standards Institution
Status	Current
Supersedes	14/30267877 DC : 0

Standards	Relationship
EN 16802:2016	Identical

ISO/IEC 17025:2005	General requirements for the competence of testing and calibration laboratories
EN 13804:2013	Foodstuffs - Determination of elements and their chemical species - General considerations and specific requirements
ISO 5725-2:1994	Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method
EN ISO 3696:1995	Water for analytical laboratory use - Specification and test methods (ISO 3696:1987)

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BS EN 16802:2016

Foodstuffs. Determination of elements and their chemical species. Determination of inorganic arsenic in foodstuffs of marine and plant origin by anion-exchange HPLC-ICP-MS

Table of Contents

Abstract

Scope

General Product Information

International Equivalents

Standards Referencing This Book

Category

Subcategory