BS EN 17203:2021
Current
The latest, up-to-date edition.
Foodstuffs. Determination of citrinin in food by HPLC-MS/MS
Hardcopy , PDF
English
12-05-2021
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 2,5µg/kg to 3000µg/kg and in wheat flour in the range of 2,5µg/kg to 100µg/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 2,5µg/kg to 50µg/kg.
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