SS-EN-17250 Foodstuffs - Determination of ochratoxin A in spices, liquorice, cocoa and cocoa products by IAC clean-up and HPLC-FLD

SS-EN-17250 - 2020 EDITION - CURRENT

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This document specifies a procedure for the determination of ochratoxin A (OTA) in chilli, paprika, black and white pepper, nutmeg, spice mix, liquorice (root and extracts), cocoa and cocoa products by high performance liquid chromatography (HPLC) with immunoaffinity column clean-up and fluorescence detection (FLD). This method has been validated in interlaboratory studies via the analysis of both naturally contaminated and spiked samples ranging from 1,0 µg/kg to 84,9 µg/kg for spices (paprika and chili [5], black and white pepper, nutmeg and spice mix [6]), ranging from 7,7 µg/kg to 96,8 µg/kg for liquorice and liquorice products [7] and ranging from 2,1 µg/kg to 26,3 µg/kg for cocoa and cocoa products [6]. For further information on the validation, see Clause 10 and Annex B.

To find similar documents by classification:

11.040.10 (Anaesthetic, respiratory and reanimation equipment Including medical gas installations)

67.140.30 (Cocoa)

67.220.10 (Spices and condiments)

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Designation Name

SS-EN 17250:2020

Revision Level




Publication Date

Jan. 27, 2020



Page Count


International Equivalent

EN 17250:2020(IDT)