NS EN 13191-1 : 1ED 2000
Current
The latest, up-to-date edition.
NON-FATTY FOOD - DETERMINATION OF BROMIDE RESIDUES - PART 1: DETERMINATION OF TOTAL BROMIDE AS INORGANIC BROMIDE
12-01-2013
Foreword
1 Scope
2 Normative references
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
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.
| DocumentType |
Standard
|
| PublisherName |
Norwegian Standards (Norges Standardiseringsforbund)
|
| Status |
Current
|
| 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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