EN 13191-1:2000
Current
The latest, up-to-date edition.
Non-fatty food - Determination of bromide residues - Part 1: Determination of total bromide as inorganic bromide
24-05-2000
Foreword
1 Scope
2 Normative reference
3 Principle
4 Reagents
5 Apparatus
6 Procedure
7 Evaluation of results
8 Confirmatory tests
9 Precision
10 Test report
Annex A (informative) - Examples for appropriate
gas chromatographic operating conditions
Annex B (informative) - Precision data
Bibliography
This European Standard specifies a gas chromatographic (GC) method for the determination of bromide residues (including some organic bromine present) as inorganic bromide in non-fatty foods. Generally, the maximum residue levels are expressed in terms of bromide ion from all sources but not including covalently bound bromine. The method is applicable to beets, carrots, chicory, endives, cereal grains, lettuce, potatoes, spinach, strawberries and tomato. It has been validated in an interlaboratory test on lettuce (1).
| Committee |
CEN/TC 275
|
| DocumentType |
Standard
|
| PublisherName |
Comite Europeen de Normalisation
|
| Status |
Current
|
| Standards | Relationship |
| UNI EN 13191-1 : 2001 | Identical |
| UNE-EN 13191-1:2000 | Identical |
| NF EN 13191-1 : 2000 | Identical |
| SN EN 13191-1 : 2000 | Identical |
| NBN EN 13191-1 : 2000 | Identical |
| BS EN 13191-1:2000 | Identical |
| I.S. EN 13191-1:2000 | Identical |
| NS EN 13191-1 : 1ED 2000 | Identical |
| NEN EN 13191-1 : 2000 | Identical |
| PN EN 13191-1 : 2002 | Identical |
| DIN EN 13191-1:2000-10 | Identical |
| EN 13191-2:2000 | Non-fatty food - Determination of bromide residues - Part 2: Determination of inorganic bromide |
| ISO 5725:1986 | Precision of test methods Determination of repeatability and reproducibility for a standard test method by inter-laboratory tests |
| ISO 3696:1987 | Water for analytical laboratory use — Specification and test methods |
| EN ISO 3696:1995 | Water for analytical laboratory use - Specification and test methods (ISO 3696:1987) |
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