What is BS EN 17203 about?
BS EN 17203 describes the procedure for determining citrinin content in food (cereals, red yeast rice (RYR)), herbs, and food supplements by liquid chromatography-tandem mass spectrometry (LC-MS/MS).
The methods described in BS EN 17203 has been validated for citrinin in red yeast rice and the formulated food supplements and wheat flour. Laboratory experiments have shown that this method is also applicable to white rice, herbs such as a powder of ginkgo Biloba leaves, and the formulated food supplements in the range of 2,5 μg/kg to 50 μg/kg.
Who is BS EN 17203 for?
BS EN 17203 on citrinin in foodstuffs is useful for:
- Food laboratories
- Food scientists
- Chemical Engineers and researchers
- Food Quality and safety department
Why should you use BS EN 17203?
The mycotoxin citrinin is a polyketide secondary metabolite produced mainly post-harvest in food and feed by several fungi of the genera Penicillium, Aspergillus, and Monascus.
BS EN 17203 outlines procedures for analysing citrinin from a variety of samples, test reports, and mass spectrometry tests to determine the percentage of citrinin in them by using the liquid chromatography method.
As a result of BS EN 17203, the user is provided complete information concerning the determination of citrinin in food items by liquid chromatography-tandem mass spectrography which enables standardization of quality of food items, and consequently increases production and shelf life of food items.
