NS EN 13191-2 : 1ED 2000
Current
The latest, up-to-date edition.
NON-FATTY FOOD - DETERMINATION OF BROMIDE RESIDUES - PART 2: DETERMINATION OF 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
A gas chromatographic method for determining the inorganic bromide residues in non-fatty foods. Generally, the maximum residue levels are expressed in terms of bromide ion from all sources but not including covalently bound bromide. The method is applicable to dried fruit, cereals, dried vegetables, dried mushrooms, fresh vegetables and fruit. It has been validated in interlaboratory studies on maize flour, lettuce, carrot flakes, potatoes, hazelnuts and cereal flour.
| DocumentType |
Standard
|
| PublisherName |
Norwegian Standards (Norges Standardiseringsforbund)
|
| Status |
Current
|
| Standards | Relationship |
| EN 13191-2:2000 | Identical |
| BS EN 13191-2:2000 | Identical |
| DIN EN 13191-2:2000-10 | Identical |
| UNE-EN 13191-2:2000 | Identical |
| UNI EN 13191-2 : 2001 | Identical |
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