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BSI
BS EN 17250:2020

BS EN 17250:2020

Current

Current

The latest, up-to-date edition.

Foodstuffs. Determination of ochratoxin A in spices, liquorice, cocoa and cocoa products by IAC clean-up and HPLC-FLD

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

30-01-2020

Publisher

British Standards Institution

This document specifies a procedure for the determination of ochratoxin A (OTA) in chilli, paprika, black and white pepper, nutmeg, spice mix, liquorice (root and extracts), cocoa and cocoa products by high performance liquid chromatography (HPLC) with immunoaffinity column clean-up and fluorescence detection (FLD).

This document specifies a procedure for the determination of ochratoxin A (OTA) in chilli, paprika, black and white pepper, nutmeg, spice mix, liquorice (root and extracts), cocoa and cocoa products by high performance liquid chromatography (HPLC) with immunoaffinity column clean-up and fluorescence detection (FLD).This method has been validated in interlaboratory studies via the analysis of both naturally contaminated and spiked samples ranging from 1,0?g/kg to 84,9?g/kg for spices (paprika and chili[5], black and white pepper, nutmeg and spice mix [6]), ranging from 7,7?g/kg to 96,8?g/kg for liquorice and liquorice products [7] and ranging from 2,1?g/kg to 26,3?g/kg for cocoa and cocoa products [6].For further information on the validation, see Clause10 and AnnexB.

Committee
AW/275
DocumentType
Standard
ISBN
9780580985027
Pages
30
PublisherName
British Standards Institution
Status
Current

Standards Relationship
EN 17250:2020 Identical

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Hardcopy - English
PDF - English
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