NON-FATTY FOOD - DETERMINATION OF BROMIDE RESIDUES - PART 1: DETERMINATION OF TOTAL BROMIDE AS INORGANIC BROMIDE

Published date

12-01-2013

Publisher

Avant-propos
1 Domaine d'application
2 Références normatives
3 Principe
4 Réactifs
5 Appareillage
6 Mode opératoire
7 Évaluation des résultats
8 Essai de confirmation
9 Fidélité
10 Rapport d'essai
Annexe A (informative) - Exemples de conditions d'exploitation
de chromatographie en phase gazeuse appropriées
Annexe B (informative) - Données de fidélité
Bibliographie

Defines a gas chromatographic (GC) method for the determination of bromide residues (including some organic bromine present) as inorganic bromide in non-fatty foods. In general, the maximum residue levels are expressed in terms of bromide ion from all sources but not including covalently bound bromine. Applies to carrots, beets, chicory, endives, lettuce, cereal grains, spinach, potato, tomato and strawberries. Has been validated in an interlaboratory test on lettuce.

DevelopmentNote	Indice de classement: V03-092-1 Supersedes NFV 03 092-1 (02/2004)
DocumentType	Standard
PublisherName	Association Francaise de Normalisation
Status	Current
Supersedes	NFV 03 092-1 : 98 PR

Standards	Relationship
DIN EN 13191-1:2000-10	Identical
EN 13191-1 : 2000	Identical
BS EN 13191-1:2000	Identical
UNE-EN 13191-1:2000	Identical
UNI EN 13191-1 : 2001	Identical

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NF EN 13191-1 : 2000

NON-FATTY FOOD - DETERMINATION OF BROMIDE RESIDUES - PART 1: DETERMINATION OF TOTAL BROMIDE AS INORGANIC BROMIDE

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Abstract

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