DIN Standards Committee Food and Agricultural Products
Foodstuffs - Determination of trace elements - Part 1: Determination of total mercury in foodstuffs by atomic absorption spectrometry (AAS) - cold vapour technique after pressure digestion
Abstract
This document specifies a method for the determination of total mercury in foodstuffs by cold vapour atomic absorption spectrometry (AAS) after pressure digestion. This method was tested in an interlaboratory study carried out in connection with the pressure digestion method EN 13805 on seven different materials with a mercury concentration in the range from 0,005 mg/kg to 5,06 mg/kg and successfully validated in the range from 0,015 mg/kg to 5,06 mg/kg. 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 applicability 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 (see 9.2).
Begin
2023-03-21
WI
00275375
Planned document number
FprEN 13806-1
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 1: Determination of total mercury in foodstuffs by atomic absorption spectrometry (AAS) - cold vapour technique after pressure digestion
2023-06
Order from DIN Media
