{"id":338470,"date":"2024-10-19T23:41:07","date_gmt":"2024-10-19T23:41:07","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-en-172502020\/"},"modified":"2024-10-25T22:47:16","modified_gmt":"2024-10-25T22:47:16","slug":"bs-en-172502020","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-en-172502020\/","title":{"rendered":"BS EN 17250:2020"},"content":{"rendered":"

This document specifies a procedure for the determination of ochratoxin A (OTA) in chilli, paprika, black and white pepper, nutmeg, spice mix, liquorice (root and extracts), cocoa and cocoa products by high performance liquid chromatography (HPLC) with immunoaffinity column clean-up and fluorescence detection (FLD).<\/p>\n

This method has been validated in interlaboratory studies via the analysis of both naturally contaminated and spiked samples ranging from 1,0 ?g\/kg to 84,9 ?g\/kg for spices (paprika and chili [5<\/span>], black and white pepper, nutmeg and spice mix [6<\/span>]), ranging from 7,7 ?g\/kg to 96,8 ?g\/kg for liquorice and liquorice products [7<\/span>] and ranging from 2,1 ?g\/kg to 26,3 ?g\/kg for cocoa and cocoa products [6<\/span>].<\/p>\n

For further information on the validation, see Clause 10<\/span> and Annex B<\/span>.<\/p>\n

PDF Catalog<\/h4>\n\n\n\n\n\n\n\n\n\n\n\n\n\n
PDF Pages<\/th>\nPDF Title<\/th>\n<\/tr>\n
2<\/td>\nundefined <\/td>\n<\/tr>\n
7<\/td>\n1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents <\/td>\n<\/tr>\n
11<\/td>\n6 Apparatus and equipment <\/td>\n<\/tr>\n
12<\/td>\n7 Procedure
7.1 Preparation of the test sample
7.2 Extraction
7.3 Immunoaffinity column clean-up
7.4 Preparation of sample test solutions <\/td>\n<\/tr>\n
13<\/td>\n7.5 Spiking procedure (optional, if no certified reference material (CRM) is used)
8 HPLC analysis
8.1 HPLC operating conditions
8.1.1 General
8.1.2 Paprika and chilli (mobile phase A) <\/td>\n<\/tr>\n
14<\/td>\n8.1.3 Liquorice and liquorice products (mobile phase B) <\/td>\n<\/tr>\n
15<\/td>\n8.1.4 Spices, cocoa and cocoa products (mobile phase C)
8.2 Calibration curve
8.3 Identification
9 Calculation <\/td>\n<\/tr>\n
16<\/td>\n10 Precision
10.1 General
10.2 Repeatability
10.3 Reproducibility <\/td>\n<\/tr>\n
18<\/td>\n11 Test report <\/td>\n<\/tr>\n
19<\/td>\nAnnex A (informative)Typical chromatograms <\/td>\n<\/tr>\n
23<\/td>\nAnnex B (informative)Precision data <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Foodstuffs. Determination of ochratoxin A in spices, liquorice, cocoa and cocoa products by IAC clean-up and HPLC-FLD<\/b><\/p>\n\n\n\n\n
Published By<\/td>\nPublication Date<\/td>\nNumber of Pages<\/td>\n<\/tr>\n
BSI<\/b><\/a><\/td>\n2020<\/td>\n30<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"featured_media":338477,"template":"","meta":{"rank_math_lock_modified_date":false,"ep_exclude_from_search":false},"product_cat":[987,2641],"product_tag":[],"class_list":{"0":"post-338470","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-67-220-10","7":"product_cat-bsi","9":"first","10":"instock","11":"sold-individually","12":"shipping-taxable","13":"purchasable","14":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product\/338470","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\/338477"}],"wp:attachment":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media?parent=338470"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_cat?post=338470"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_tag?post=338470"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}