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