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NBN EN 17265:2019
Foodstuffs - Determination of elements and their chemical species - Determination of aluminium by inductively coupled plasma optical emission spectometry (ICP-OES)
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Summary
This document specifies a method for the determination of aluminium in food by inductively coupled plasma optical emission spectrometry (ICP-OES) after pressure digestion. This method was validated for wheat noodle, cheese, liver, beetroot and cocoa powder at mass fractions in the range of 15 mg/kg to 200 mg/kg. At concentrations above 200 mg/kg digestion temperatures higher than 220 °C can be necessary to recover the aluminium as completely as possible.
Technical characteristics
| Publisher | Bureau de Normalisation Belge (NBN) |
| Publication Date | 10/23/2019 |
| Cancellation Date | 03/31/2020 |
| Page Count | 20 |
| EAN | --- |
| ISBN | --- |
| Weight (in grams) | --- |
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