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; German version FprEN 13806-1:2024
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 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 0,005 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.
Begin
2023-03-24
WI
00275375
Planned document number
DIN EN 13806-1
Project number
05702437
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 mercury by cold-vapour atomic absorption spectrometry (CVAAS) after pressure digestion; German and English version prEN 13806-1:2023
2023-07
Order from DIN Media
