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Normas DIN – AENOR
DIN EN 14176:2015-05

DIN EN 14176:2015-05

Foodstuffs - Determination of domoic acid in raw shellfish, raw finfish and cooked mussels by RP-HPLC using UV detection; German and English version prEN 14176:2015 / Note: Date of issue 2015-04-17

/ Attention: Date de parution 2015-04-17

Lebensmittel - Bestimmung von Domoinsäure in rohen Schalentieren, gekochten Miesmuscheln und rohem Fisch mit RP-HPLC und UV-Detektion; Deutsche und Englische Fassung prEN 14176:2015 / Achtung: Erscheinungsdatum 2015-04-17

Fecha Anulación:
2017-03 /Withdrawn
Equivalencias internacionales:

prEN 14176 (2015-04)

Relación con otras normas DIN:

Reemplazada por: DIN EN 14176:2017-03

Resumen:
This European Standard specifies methods for the quantitative determination of domoic acid in raw bivalve molluscs and finfish as well as in cooked mussels. The limit of detection is about 10 ng/ml to 80 ng/ml (0,05 mg/kg to 0,4 mg/kg), depending on the UV detector sensitivity. The limit of quantification for DA by these methods is at least 2,7 mg/kg. Method A has been validated for the determination of DA in different raw matrices such as mussels, clams, scallops and anchovies, spiked and/or naturally contaminated at levels ranging from 2,7 mg/kg to 85,1 mg/kg. Method B has been validated for the determination of DA at levels ranging from 5 mg/kg to 12,9 mg/kg in cooked blue mussels. Laboratory experience has shown that this standard can also be applied to other shellfish species, however, no complete validation study according to ISO 5725 has been carried out so far.
Keywords:
Acid content, Acids, Analysis, Auxiliary materials, Chemical analysis and testing, Chromatography, Determination, Determination of content, Domoic acid, Food control, Food inspection, Food products, Food technology, Foodstuff, High performance liquid chromatography, HPLC, Interpretations, Investigations, Ion-exchange chromatography, Methods of analysis, Mussels, Organic acids, Sampling methods, Seafood, Surveillance (approval), Test equipment, Testing, Verification
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