BS EN 17203:2021 – TC

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Tracked Changes. Foodstuffs. Determination of citrinin in food by HPLC-MS/MS

Published By	Publication Date	Number of Pages
BSI	2021	58

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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 3 000 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.

PDF Catalog

PDF Pages	PDF Title
1	30443305
33	A-30399635
34	undefined
39	1 Scope 2 Normative references 3 Terms and definitions 4 Principle 5 Reagents
42	6 Apparatus and equipment
43	7 Procedure 7.1 Preparation of the test sample 7.2 Extraction of citrinin
44	7.3 Spiking procedure 7.4 Preparation of sample test solutions 7.5 LC-MS/MS analysis 7.5.1 General
45	7.5.2 LC-MS/MS operating conditions
46	7.6 Identification 8 Calculation 8.1 General 8.2 Calculation with the internal standard
48	9 Precision 9.1 General 9.2 Repeatability 9.3 Reproducibility 10 Test report
49	Annex A (informative)Example conditions for suitable LC-MS/MS systems A.1 Settings for chromatography for WATERS Acquity H-class coupled to a Xevo® TQ-S
50	A.2 Mass spectrometric detection settings
51	Annex B (informative)Typical chromatograms
54	Annex C (informative)Precision data