BS EN 17424:2020

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Foodstuffs. Determination of aflatoxins in spices other than paprika by IAC clean-up and HPLC-FLD with post-column derivatization

Published By	Publication Date	Number of Pages
BSI	2020	34

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Description

This document describes a procedure for the determination of aflatoxins B₁, B₂, G₁ and G₂ and total aflatoxins (sum of B₁, B₂, G₁ and G₂) in spices for which EU maximum levels are established, other than paprika, by high performance liquid chromatography (HPLC) with post-column derivatization (PCD) and fluorescence detection (FLD) after immunoaffinity column (IAC) clean-up.

The method is applicable to the spices capsicum (excluding paprika), pepper, nutmeg, ginger, turmeric and mixtures thereof.

The method has been validated for aflatoxins B₁, B₂, G₁ and G₂ and total aflatoxins in a range of test samples that comprised: ginger, pepper, nutmeg, chilli, turmeric as individual spices and mixed pepper + chilli + nutmeg (90 + 5 + 5, m + m + m), mixed spice+ginger (6 + 4, m + m) mixed spice, mixed turmeric+ginger (2 + 8, m + m).

The validation was carried out over the following concentration ranges: aflatoxin B₁ = 1 µg/kg to 16 µg/kg and total aflatoxins = 2,46 µg/kg to 36,1 µg/kg.

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PDF Pages	PDF Title
2	undefined
7	1 Scope 2 Normative references 3 Terms and definitions 4 Principle
8	5 Reagents
12	6 Apparatus and equipment
13	7 Procedure 7.1 Extraction of aflatoxins from the sample
14	7.2 Determination of recovery 7.3 IAC clean-up 7.4 HPLC-FLD analysis 7.4.1 General 7.4.2 Confirmation
15	7.4.3 Post-column derivatization 7.4.4 Identification 7.4.5 Calibration 8 Calculation
16	9 Precision 9.1 General 9.2 Repeatability
17	9.3 Reproducibility
18	10 Test report
19	Annex A (informative)Example conditions for suitable HPLC-FLD systems A.1 General A.2 Example HPLC Conditions A.3 Other examples of suitable columns and mobile phase conditions
21	Annex B (informative)Typical chromatograms
26	Annex C (informative)Precision data
29	Annex D (informative)Supplementary information

Additional information

Status	Definitive
Pages	34
Publication Date	2020-11-20
ISBN	978 0 539 05107 0
Standard Number	BS EN 17424:2020
Title	Foodstuffs. Determination of aflatoxins in spices other than paprika by IAC clean-up and HPLC-FLD with post-column derivatization
Identical National Standard Of	EN 17424
Descriptors	Biochemical methods of analysis, Deoxyribonucleic acid, Genetically modified organisms, Food testing, Reproducibility, Food products, Test equipment, Qualitative analysis, Chemical analysis and testing, Nucleic acids, Contaminant determination (food)
Publisher	BSI
Committee	AW/275
ICS Codes	67.050 - General methods of tests and analysis for food products

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BS EN 17424:2020

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