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BSI 19/30399634 DC:2019 Edition

BSI 19/30399634 DC:2019 Edition

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BS EN 17203. Foodstuffs. Determination of citrinin in food by HPLC-MS/MS

Published By Publication Date Number of Pages
BSI 2019 25
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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 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.

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BSI 19/30399634 DC
$13.70