Name: SN EN 13191-1 : 2000
Brand: SNV

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

Published date

12-01-2013

Publisher

Swiss Standards

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	Swiss Standards
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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SN EN 13191-1 : 2000

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

Table of Contents

Abstract

General Product Information

International Equivalents

Category

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