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BSI BS EN 17203:2021

Foodstuffs. Determination of citrinin in food by HPLC-MS/MS
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BSI BS EN 17203:2021

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

PUBLISH DATE 2021
PAGES 26
BSI BS EN 17203:2021

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.

SDO BSI: British Standards Institution
Document Number EN 17203
Publication Date May 12, 2021
Language en - English
Page Count 26
Revision Level
Supercedes
Committee AW/275
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