UNE-EN 13806-2:2025
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The latest, up-to-date edition.
Foodstuffs - Determination of trace elements - Part 2: Determination of total mercury in foodstuffs by atomic fluorescence spectrometry (AFS) - Cold vapour technique after pressure digestion
Hardcopy , PDF
English, Spanish, Castilian
29-10-2025
This document specifies a method for the determination of total mercury in foodstuffs by cold vapour atomic fluorescence spectrometry (AFS) after pressure digestion.
This method was tested in a collaborative study carried out in connection with the pressure digestion method EN 13805 on seven different materials with a mercury concentration in the range from 0,006 mg/kg to 5,38 mg/kg and successfully validated in this range.
The following foodstuffs were analysed:
Saithe (dried);
Celery (dried);
Wheat noodle powder;
Wild mushrooms (dried);
Pig liver (dried);
Cacao powder;
Tuna fish (dried).
The lower limit of the method s applicability varies depending on the food matrix and the water content of the foodstuff. It is a laboratory-specific value and is defined by the laboratory when calculating the limit of quantification (see 9.2).
| Committee |
CTN 34/SC 4
|
| DocumentType |
Standard
|
| Pages |
19
|
| PublisherName |
Asociación Española de Normalización
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| BS EN 13806-2:2025 | Equivalent |
| I.S. EN 13806-2:2025 | Equivalent |
| DIN EN 13806-2:2025-06 | Equivalent |
| EN 13806-2:2025 | Identical |
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