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BS EN 17203:2021

BS EN 17203:2021

$142.49

Foodstuffs. Determination of citrinin in food by HPLC-MS/MS

Published By Publication Date Number of Pages
BSI 2021 26
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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 3 000 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.

PDF Catalog

PDF Pages PDF Title
2 undefined
7 1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
10 6 Apparatus and equipment
11 7 Procedure
7.1 Preparation of the test sample
7.2 Extraction of citrinin
12 7.3 Spiking procedure
7.4 Preparation of sample test solutions
7.5 LC-MS/MS analysis
7.5.1 General
13 7.5.2 LC-MS/MS operating conditions
14 7.6 Identification
8 Calculation
8.1 General
8.2 Calculation with the internal standard
16 9 Precision
9.1 General
9.2 Repeatability
9.3 Reproducibility
10 Test report
17 Annex A (informative)Example conditions for suitable LC-MS/MS systems
A.1 Settings for chromatography for WATERS Acquity H-class coupled to a Xevo® TQ-S
18 A.2 Mass spectrometric detection settings
19 Annex B (informative)Typical chromatograms
22 Annex C (informative)Precision data

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BS EN 17203:2021
$142.49