NS-EN 17265:2019 Foodstuffs — Determination of elements and their chemical species — Determination of aluminium by inductively coupled plasma optical emission spectometry (ICP-OES)
Full Description ADOPTED_FROM:EN 17265:2019 This document specifies a method for the determination of aluminium in food by inductively coupled plasma optical emission spectrometry (ICP-OES) after pressure digestion. This method was validated for wheat noodle, cheese, liver, beetroot and cocoa powder at mass fractions in the range of 15 mg/kg to 200 mg/kg. At concentrations above 200 mg/kg digestion temperatures higher than 220 °C can be necessary to recover the aluminium as completely as possible.
NS-EN 17265:2019 history
2019NS-EN 17265:2019 Foodstuffs — Determination of elements and their chemical species — Determination of aluminium by inductively coupled plasma optical emission spectometry (ICP-OES)