BS EN 17424:2020

This standard BS EN 17424:2020 Foodstuffs. Determination of aflatoxins in spices other than paprika by IAC clean-up and HPLC-FLD with post-column derivatization is classified in these ICS categories:

• 67.050 General methods of tests and analysis for food products

This document describes a procedure for the determination of aflatoxins B₁, B₂, G₁ and G₂ and total aflatoxins (sum of B₁, B₂, G₁ and G₂) in spices for which EU maximum levels are established, other than paprika, by high performance liquid chromatography (HPLC) with post-column derivatization (PCD) and fluorescence detection (FLD) after immunoaffinity column (IAC) clean-up.

The method is applicable to the spices capsicum (excluding paprika), pepper, nutmeg, ginger, turmeric and mixtures thereof.

The method has been validated for aflatoxins B₁, B₂, G₁ and G₂ and total aflatoxins in a range of test samples that comprised: ginger, pepper, nutmeg, chilli, turmeric as individual spices and mixed pepper + chilli + nutmeg (90 + 5 + 5, m + m + m), mixed spice+ginger (6 + 4, m + m) mixed spice, mixed turmeric+ginger (2 + 8, m + m).

The validation was carried out over the following concentration ranges: aflatoxin B₁ = 1 µg/kg to 16 µg/kg and total aflatoxins = 2,46 µg/kg to 36,1 µg/kg.