prEN 18003
(Main)Food Authenticity — Determination of 16-O-methylcafestol content of green and roasted coffee — HPLC-method
Food Authenticity — Determination of 16-O-methylcafestol content of green and roasted coffee — HPLC-method
This document specifies an HPLC method for determining the 16-OMC content in green and roasted coffee. The method described is suitable for a mass fraction of 20 mg to 1600 mg of 16-O-methylcafestol per kg of green and roasted coffee respectively.
Lebensmittelauthentizität - Bestimmung des Gehaltes an 16-O-Methylcafestol in Roh- und Röstkaffee - HPLC-Verfahren
Dieses Dokument legt ein Hochleistungsflüssigchromatographie (HPLC)-Verfahren zur Bestimmung des Gehal
tes an 16-O-Methylcafestol in Roh- und Röstkaffee fest.
Das beschriebene Verfahren ist mit einer angemessenen Präzision für einen Gehalt von 40mg bis 1600mg 16-O-Methylcafestol je kg Roh- bzw. Röstkaffee geeignet. Der Ringversuch hat gezeigt, dass je nach Laboraus
rüstung auch Konzentrationen zwischen 20mg/kg und 40mg/kg erfolgreich analysiert werden können.
Authenticité des aliments - Détermination de la teneur en 16-O-méthylcafestol du café vert et torréfié - Méthode CLHP
Le présent document spécifie une méthode de chromatographie en phase liquide à haute performance (CLHP) permettant de déterminer la teneur en 16-O-méthylcafestol dans le café vert et le café torréfié.
La méthode décrite est adaptée puisqu’elle permet de quantifier une teneur en 16-O-méthylcafestol comprise entre 40 mg/kg et 1 600 mg/kg pour le café vert et le café torréfié respectivement avec une bonne fidélité. L’étude interlaboratoires a montré que la méthode permet aussi de quantifier avec succès des concentrations comprises entre 20 mg/kg et 40 mg/kg, en fonction de l’équipement de laboratoire.
Pristnost živil - Določanje vsebnosti 16-O-metilkafestola v zeleni in praženi kavi - Metoda HPLC
General Information
Standards Content (Sample)
SLOVENSKI STANDARD
oSIST prEN 18003:2023
01-december-2023
Pristnost živil - Določanje vsebnosti 16-O-metilkafestola v zeleni in praženi kavi -
Metoda HPLC
Food Authenticity — Determination of 16-O-methylcafestol content of green and roasted
coffee — HPLC-method
Lebensmittelauthentizität - Bestimmung des Gehaltes an 16-O-Methylcafestol in Roh-
und Röstkaffee - HPLC-Verfahren
Authenticité des aliments - Détermination de la teneur en 16-O-méthylcafestol du café
vert et torréfié - Méthode CLHP
Ta slovenski standard je istoveten z: prEN 18003
ICS:
67.140.20 Kava in kavni nadomestki Coffee and coffee substitutes
oSIST prEN 18003:2023 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
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oSIST prEN 18003:2023
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oSIST prEN 18003:2023
DRAFT
EUROPEAN STANDARD
prEN 18003
NORME EUROPÉENNE
EUROPÄISCHE NORM
August 2023
ICS
English Version
Food Authenticity - Determination of 16-O-methylcafestol
content of green and roasted coffee - HPLC-method
Authenticité alimentaire du café et des produits á base Lebensmittelauthentizität - Bestimmung des Gehaltes
de café ? Détermination de la teneur en 16-O- an 16-O-Methylcafestol in Roh- und Röstkaffee - HPLC-
méthylcafestol dans le café vert et le café torréfié ? Verfahren
Méthode par HPLC
This draft European Standard is submitted to CEN members for enquiry. It has been drawn up by the Technical Committee
CEN/TC 460.
If this draft becomes a European Standard, CEN members are bound to comply with the CEN/CENELEC Internal Regulations
which stipulate the conditions for giving this European Standard the status of a national standard without any alteration.
This draft European Standard was established by CEN in three official versions (English, French, German). A version in any other
language made by translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC
Management Centre has the same status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway,
Poland, Portugal, Republic of North Macedonia, Romania, Serbia, Slovakia, Slovenia, Spain, Sweden, Switzerland, Türkiye and
United Kingdom.
Recipients of this draft are invited to submit, with their comments, notification of any relevant patent rights of which they are
aware and to provide supporting documentation.
Warning : This document is not a European Standard. It is distributed for review and comments. It is subject to change without
notice and shall not be referred to as a European Standard.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION
EUROPÄISCHES KOMITEE FÜR NORMUNG
CEN-CENELEC Management Centre: Rue de la Science 23, B-1040 Brussels
© 2023 CEN All rights of exploitation in any form and by any means reserved Ref. No. prEN 18003:2023 E
worldwide for CEN national Members.
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oSIST prEN 18003:2023
prEN 18003:2023 (E)
Contents Page
European foreword . Error! Bookmark not defined.
Introduction . Error! Bookmark not defined.
8.1 General. Error! Bookmark not defined.
8.2 Sample preparation of roasted coffee . Error! Bookmark not defined.
8.3 Sample preparation of green coffee . Error! Bookmark not defined.
8.4 Isolation of the unsaponifiable matter. Error! Bookmark not defined.
9.1 General. Error! Bookmark not defined.
9.2 Calculation . Error! Bookmark not defined.
Annex A (informative) Typical HPLC chromatograms . Error! Bookmark not defined.
Annex B (informative) Statistical parameters and precision data . Error! Bookmark not defined.
Annex C (informative) Common collaborative study of the HPLC and NMR methods
(prEN XXXX:2023 and prEN 17992:2023) regarding roasted coffeesError! Bookmark not defined.
C.1 Background of the collaborative study . Error! Bookmark not defined.
C.2 Explanati
...
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