&nbsp
International Customer Service
Phone +49 30 2601-2759
Fax +49 30 2601-1263

Technical rule 2014-07

DIN CEN/TS 16621:2014-07;DIN SPEC 10621:2014-07

DIN SPEC 10621:2014-07

Food analysis - Determination of benzo[a]pyrene, benz[a]anthracene, chrysene and benzo[b]fluoranthene in foodstuffs by high performance liquid chromatography with fluorescence detection (HPLC-FD); German version CEN/TS 16621:2014

German title
Lebensmittelanalytik - Bestimmung von Benzo[a]pyren, Benz[a]anthracen, Chrysen und Benzo[b]fluoranthen in Lebensmitteln mittels Hochleistungs-Flüssigkeitschromatographie mit Fluoreszenzdetektion (HPLC-FD); Deutsche Fassung CEN/TS 16621:2014
Publication date
2014-07
Accessibility
Original language
German
Procedure
Pre-Standard

Please select

from 71.20 EUR VAT included

from 59.83 EUR VAT excluded

Purchasing options

PDF download
  • 71.20 EUR

Shipment
  • 77.50 EUR

Subscription 1
Publication date
2014-07
Accessibility
Original language
German
Procedure
Pre-Standard
DOI
https://dx.doi.org/10.31030/2008779

Quick delivery via download or delivery service

Buy securely with a credit card or pay upon receipt of invoice 

All transactions are encrypted

Overview

This Technical Specification specifies a method for the determination of benzo[a]pyrene (BaP) plus benz[a]anthracene (BaA), benzo[b]fluoranthene (BbF) and chrysene (CHR) in several food matrices. The method is based on size exclusion chromatography (SEC) cleanup, followed by quantification with high performance liquid chromatography (HPLC) with programmable fluorescence detection. This method has been in-house validated via the analysis of spiked samples of edible olive oil, fresh mussels, smoked fish, smoked meat products, processed cereal-based foods for young children, infant formulae, chocolate and food supplements (isoflavones) at levels ranging from 0,25 µg/kg to 1,00 µg/kg and from 4,95 µg/kg to 23,53 µg/kg, depending on the Polycyclic Aromatic Hydrocarbon (PAH) or the matrix. This method complies with the performance characteristics specified for BaP, BaA, BbF and CHR in current legislation. The method has been shown to be applicable to a variety of additional matrices as meat products, fresh fish, paprika, roasted coffee, bread, herbs, breakfast cereals, beer, sunflower oil, olives and fried tomato, with a limit of quantification below 0,5 µg/kg. In addition, the method was tested in-house and shown to be applicable also for the quantification of the other 12 PAHs of the 15+1 EU priority PAHs set (benzo[c]fluorene (BcL), benzo[j]fluoranthene (BjF), benzo[k]fluoranthene (BkF), cyclopenta[cd]pyrene (CPP), dibenz[a,h]anthracene (DhA), dibenzo[a,e]pyrene (DeP), benzo[ghi]perylene (BgP), dibenzo[a,h]pyrene (DhP), dibenzo[a,i]pyrene (DiP), dibenzo[a,l]pyrene (DlP), indeno[1,2,3-cd]pyrene (IcP), 5-methylchrysene (5MC)) in all matrices listed above and at similar level ranges, except for CPP, where a UV detection had to be used with limits of quantification above 8 µg/kg. For the determination of PAHs in edible fats and oils, two other standards are also available, EN ISO 22959 and EN ISO 15753. This Technical Specification has been prepared by Technical Committee CEN/TC 275 "Food analysis - Horizontal methods" (secretariat: DIN). National mirroring took place at Working Committee NA 057-01-14 AA "Prozesskontaminanten" ("Process contaminants") of NAL.

Content
DOI
https://dx.doi.org/10.31030/2008779
Loading recommended items...
Loading recommended items...
Loading recommended items...
Loading recommended items...