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naSRPS EN 17424:2017

Faza: 40.60 - Завршетак јавне расправе
Početak: 2019-09-30
Kraj: 2019-11-30

Veza sa međunarodnim standardima
Ovaj standard je identičan sa: prEN 17424 CEN/TC 275

Naslov na srpskom jeziku

Prehrambeni proizvodi - Određivanje aflatoksina u začinima osim paprike prečišćavanjem на IAC i HPLC-FLD sa postkolonskom derivatizacijom

Naslov na engleskom jeziku

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

Apstrakt na srpskom jeziku

Ovim dokumentom se opisuje postupak za određivanje aflatoksina B1, B2, G1 i G2 i ukupnih aflatoksina (zbir B1, B2, G1 i G2) u začinima za koje je EU utvrdila maksimalne nivoe, osim paprike, tečnom hromatografijom visoke performanse (HPLC) sa postkolonskom derivatizacijom (PCD) i fluorescentnom detekcijom (FLD) nakon prečišćavanja na imunoafinitetnoj koloni. Metoda se primenjuje na začine čili, biber, muškatni oraščić, đumbir, kurkumu i njihove mešavine.

Apstrakt na engleskom jeziku

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 µg/kg to 16 µg/kg and total aflatoxins = 2,46 µg/kg to 36,1 µg/kg.

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