{"id":382327,"date":"2024-10-20T03:15:36","date_gmt":"2024-10-20T03:15:36","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-en-172032021-tc\/"},"modified":"2024-10-26T05:55:43","modified_gmt":"2024-10-26T05:55:43","slug":"bs-en-172032021-tc","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-en-172032021-tc\/","title":{"rendered":"BS EN 17203:2021 – TC"},"content":{"rendered":"

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).<\/p>\n

This method has been validated for citrinin in red yeast rice and in the formulated food supplements in the range of 2,5 \u00b5g\/kg to 3 000 \u00b5g\/kg and in wheat flour in the range of 2,5 \u00b5g\/kg to 100 \u00b5g\/kg.<\/p>\n

Laboratory experiences have shown that this method is also applicable to white rice, herbs such as a powder of ginkgo biloba<\/i> leaves and the formulated food supplements in the range of 2,5 \u00b5g\/kg to 50 \u00b5g\/kg.<\/p>\n

PDF Catalog<\/h4>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
PDF Pages<\/th>\nPDF Title<\/th>\n<\/tr>\n
1<\/td>\n30443305 <\/td>\n<\/tr>\n
33<\/td>\nA-30399635 <\/td>\n<\/tr>\n
34<\/td>\nundefined <\/td>\n<\/tr>\n
39<\/td>\n1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents <\/td>\n<\/tr>\n
42<\/td>\n6 Apparatus and equipment <\/td>\n<\/tr>\n
43<\/td>\n7 Procedure
7.1 Preparation of the test sample
7.2 Extraction of citrinin <\/td>\n<\/tr>\n
44<\/td>\n7.3 Spiking procedure
7.4 Preparation of sample test solutions
7.5 LC-MS\/MS analysis
7.5.1 General <\/td>\n<\/tr>\n
45<\/td>\n7.5.2 LC-MS\/MS operating conditions <\/td>\n<\/tr>\n
46<\/td>\n7.6 Identification
8 Calculation
8.1 General
8.2 Calculation with the internal standard <\/td>\n<\/tr>\n
48<\/td>\n9 Precision
9.1 General
9.2 Repeatability
9.3 Reproducibility
10 Test report <\/td>\n<\/tr>\n
49<\/td>\nAnnex A (informative)Example conditions for suitable LC-MS\/MS systems
A.1 Settings for chromatography for WATERS Acquity H-class coupled to a Xevo\u00ae TQ-S <\/td>\n<\/tr>\n
50<\/td>\nA.2 Mass spectrometric detection settings <\/td>\n<\/tr>\n
51<\/td>\nAnnex B (informative)Typical chromatograms <\/td>\n<\/tr>\n
54<\/td>\nAnnex C (informative)Precision data <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Tracked Changes. Foodstuffs. Determination of citrinin in food by HPLC-MS\/MS<\/b><\/p>\n\n\n\n\n
Published By<\/td>\nPublication Date<\/td>\nNumber of Pages<\/td>\n<\/tr>\n
BSI<\/b><\/a><\/td>\n2021<\/td>\n58<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"featured_media":382335,"template":"","meta":{"rank_math_lock_modified_date":false,"ep_exclude_from_search":false},"product_cat":[2641],"product_tag":[],"class_list":{"0":"post-382327","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-bsi","8":"first","9":"instock","10":"sold-individually","11":"shipping-taxable","12":"purchasable","13":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product\/382327","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media\/382335"}],"wp:attachment":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media?parent=382327"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_cat?post=382327"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_tag?post=382327"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}