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BSI 19/30396558 DC:2019 Edition

BSI 19/30396558 DC:2019 Edition

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BS EN 17424. Foodstuffs. Determination of aflatoxins in spices other than paprika by IAC clean-up and HPLC-FLD with post-column derivatization

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BSI 2019 35
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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 Āµg/kg to 16 Āµg/kg and total aflatoxins = 2,46 Āµg/kg to 36,1 Āµg/kg.

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BSI 19/30396558 DC
$13.70