DIN EN 17203:2021 Edition

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Foodstuffs – Determination of citrinin in food by HPLC-MS/MS

Published By	Publication Date	Number of Pages
DIN	2021-08	27

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Categories: 67.050 - General methods of tests and analysis for food products, DIN

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Description

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). This method has been validated for citrinin in red yeast rice and in the formulated food supplements in the range of 2,5 µg/kg to 3000 µg/kg and in wheat flour in the range of 2,5 µg/kg to 100 µg/kg. Laboratory experiences have shown that this method is also applicable to white rice, herbs such as a powder of ginkgo biloba leaves and the formulated food supplements in the range of 2,5 µg/kg to 50 µg/kg.

Additional information

Published Code	DIN
Published By	Deutsches Institut für Normung
Publication Date	2021-08
Pages Count	27
Language	Germany
Descriptors	Cereals, Citrinin, Determination, Determination of content, Diet, Food products, Food supplements, Herbs, Laboratory testing, Laboratory tests, Liquid chromatography, Mass spectrometry, Mould fungi, Mycotoxin, Poisons, Pollutants, Rice, Testing
File Size	1.5 MB
ICS Codes	67.050 - General methods of tests and analysis for food products

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DIN EN 17203:2021 Edition

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