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Foodstuffs - Determination of citrinin in food by HPLCMS/ MS
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Available format(s): Hardcopy, PDF
Language(s): English
Published date: 28-05-2021
Publisher: National Standards Authority of Ireland
For Harmonized Standards, check the EU site to confirm that the Standard is cited in the Official Journal.Only cited Standards give presumption of conformance to New Approach Directives/Regulations.Dates of withdrawal of national standards are available from NSAI.
European foreword Introduction 1 Scope 2 Normative references 3 Terms and definitions 4 Principle 5 Reagents 6 Apparatus and equipment 7 Procedure8 Calculation 9 Precision 10 Test report Annex A (informative) Example conditions for suitable LC-MS/MS systems Annex B (informative) Typical chromatograms Annex C (informative) Precision data Bibliography
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).
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