DIN EN 17250:2018-06

This European Standard describes a procedure for the determination of ochratoxin A in chilli, paprika, black and white pepper, nutmeg, spice mix, liquorice (root & extracts), cocoa and cocoa products by high performance liquid chromatography with immunoaffinity column clean-up and fluorescence detection. 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, black & white pepper, nutmeg & spice mix); ranging from 7,7 µg/kg to 96,8 µg/kg for liquorice; and ranging from 2,1 µg/kg to 26,3 µg/kg for cocoa and cocoa products.