BS EN 17425 discusses foodstuffs. BS EN 17425 is a European standard that aims to improve the quality of food products and eliminate the risk of mycotoxins in food products. describes a method for the determination of the sum of six ergot alkaloids (ergocornine, ergometrine, ergocristine, ergotamine, ergosine and ergocryptine) and their -inine epimer pairs by liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS) after clean-up by dispersive solid phase extraction (dSPE).
BS EN 17425 describes a method that has been validated in the range 13,2 microgram/kg to 168 microgram/kg for the sum of the twelve ergot alkaloids, in rye flour, rye bread and cereal products (breakfast cereal, infant breakfast cereal, and crispbread) that contained rye as an ingredient, as well as seeded wholemeal flour and a barley and rye flour mixture.
BS EN 17425 on the determination of ergot alkaloids in cereals and cereal products is useful for:
Ergot alkaloids are a group of mycotoxins produced by several species of Claviceps fungi growing on cereals and forage grass. These toxins are a risk for consumers as they can enter the food chain. All ergot alkaloids share a common structure, the ergoline system, and are divided into several classes, based on the presence of functional groups.
BS EN 17425 helps you perform the HPLC-MS method to determine the ergot alkaloid content in food products. This method given in BS EN 17425 helps you to separate and detect additives, ingredients, nutritional components, and contaminants in food.
BS EN 17425 enables you to determine the ergot alkaloid content in food products thereby ensuring the quality and safety of your food products.
EN 17425