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Normas DIN – AENOR
DIN EN 14526:2015-05

DIN EN 14526:2015-05

Foodstuffs - Determination of saxitoxin-group toxins in shellfish - HPLC method using pre-column derivatization with peroxide or periodate oxidation; German and English version prEN 14526:2015 / Note: Date of issue 2015-04-17

Produits alimentaires - Détermination de la teneur en PSP toxine dans les crustacés - Méthode par CLHP utilisant une dérivation pré-colonne avec une oxydation par le peroxyde ou par le periodate; Version allemande et anglaise prEN 14526:2015 / Attention: Date de parution 2015-04-17

Lebensmittel - Bestimmung von Toxinen der Saxitoxin-Gruppe in Schalentieren - HPLC-Verfahren mit Vorsäulenderivatisierung mit Peroxid- oder Periodatoxidation; Deutsche und Englische Fassung prEN 14526:2015 / Achtung: Erscheinungsdatum 2015-04-17

Fecha Anulación:
2017-04 /Withdrawn
Equivalencias internacionales:

prEN 14526 (2015-04)

Relación con otras normas DIN:

Reemplazada por: DIN EN 14526:2017-04

This document specifies a method (revised Lawrence method) for the quantitative determination of saxitoxin (STX), decarbamoyl saxitoxin (dcSTX), neosaxitoxin (NEO), decarbamoyl neosaxitoxin (dcNEO), gonyautoxin 1 and 4 (GTX1,4; sum of isomers), gonyautoxin 2 and 3 (GTX2,3; sum of isomers), gonyautoxin 5 (GTX5 also called B1), gonyautoxin 6 (GTX6 also called B2), decarbamoyl gonyautoxin 2 and 3 (dcGTX2,3; sum of isomers), N-sulfocarbamoyl-gonyautoxin 1 and 2 (C1,2; sum of isomers) and (depending on the availability of certified reference materials (CRMs)) N-sulfocarbamoyl-gonyautoxin 3 and 4 (C3,4; sum of isomers) in (raw) mussels, oysters, scallops and clams. Laboratory experience has shown, that it is also be applicable in other shellfish and cooked shellfish products. The method described was validated in a collaborative study and published as AOAC Official Method. This method was also verified in a EURL-performance test aiming the total toxicity of the samples. Toxins which were not available in the first collaborative study as dcGTX2,3 and dcNEO were validated in two additional studies. The lowest validated levels are given in µg toxin (free base) per kg shellfish meat and also as µmol/kg shellfish meat.
Chemical analysis and testing, Chemical reagents, Classification systems, Determination, Food products, HPLC, Investigations, Laboratories, Laboratory testing, Laboratory tests, Materials testing, Mussels, Procedures, Specification, Specification (approval), Storage, Testing, Toxic
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