DIN Standards Committee Food and Agricultural Products
Foodstuffs - Determination of trace elements - Part 2: Determination of total mercury in foodstuffs by atomic fluorescence spectrometry (AFS) - Cold vapour technique after pressure digestion
Abstract
This document specifies a method for the determination of total mercury in foodstuffs by cold vapour atomic fluorescence spectrometry (AFS) after pressure digestion. This method was tested in a collaborative study carried out in connection with the pressure digestion method EN 13805 on seven different materials with a mercury concentration in the range from 0,006 mg/kg to 5,38 mg/kg and successfully validated in this range. The following foodstuffs were analysed: Saithe (dried); Celery (dried); Wheat noodle powder; Wild mushrooms (dried); Pig liver (dried); Cacao powder; Tuna fish (dried). The lower limit of the method's applicabilitiy varies depending on the food matrix and the water content of the foodstuff. It is a laboratory-specific value and is defined by the laboratory when calculating the limit of quantification.
Begin
2023-03-21
WI
00275373
Planned document number
prEN 13806-2
Responsible national committee
NA 057-01-09 AA - Elements and their chemical species
Responsible european committee
CEN/TC 275/WG 10 - Elements and their chemical species
draft standard
Foodstuffs - Determination of trace elements - Part 2: Determination of total mercury in foodstuffs by atomic fluorescence spectrometry (AFS) - Cold vapour technique after pressure digestion
2023-06
Order from DIN Media
