Full Description ADOPTED_FROM:EN 17203:2021 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.
NS-EN 17203:2021 history
2021NS-EN 17203:2021 Foodstuffs - Determination of citrinin in food by HPLC-MS/MS
2019NS-EN 17203:2018 Determination of citrinin in food by liquid chromatography tandem mass spectrometry (LC-MS/MS)