Foodstuffs. Determination of ochratoxin A in spices, liquorice, cocoa and cocoa products by IAC clean-up and HPLC-FLD
This document specifies a procedure for the determination of ochratoxin A (OTA) in chilli, paprika, black and white pepper, nutmeg, spice mix, liquorice (root and extracts), cocoa and cocoa products by high performance liquid chromatography (HPLC) with immunoaffinity column clean-up and fluorescence detection (FLD).
This method has been validated in interlaboratory studies via the analysis of both naturally contaminated and spiked samples ranging from 1,0 ?g/kg to 84,9 ?g/kg for spices (paprika and chili [5], black and white pepper, nutmeg and spice mix [6]), ranging from 7,7 ?g/kg to 96,8 ?g/kg for liquorice and liquorice products [7] and ranging from 2,1 ?g/kg to 26,3 ?g/kg for cocoa and cocoa products [6].
For further information on the validation, see Clause 10 and Annex B.
| SDO | BSI: British Standards Institution |
| Document Number | EN 17250 |
| Publication Date | Jan. 30, 2020 |
| Language | en - English |
| Page Count | |
| Revision Level | |
| Supercedes | |
| Committee | AW/275 |
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