🇨🇿 Státní zemědělská a potravinářská inspekce PL
Food & beveragesPharma & cosmetics
Státní zemědělská a potravinářská inspekce is a laboratory accredited by ČIA under number 1058.2 (Praha 5 - Motol, Czech Republic). Its accreditation scope covers 240 test methods in the following areas: Food & beverages, Pharma & cosmetics. Test objects include: Foods, Fruit and vegetable products, Foods of plant origin, Spirit drinks.
At a glance
- Accreditation number: ČIA 1058.2
- Methods in scope: 240
- Types of test objects: 79
- City: Praha 5 - Motol, Czech Republic
- Valid until: 12-10-2028
- Accreditation number
- 1058.2
- Accreditation body
- ČIA
- Address
- Za Opravnou 300/6, 150 00 Praha 5 - Motol
- City
- Praha 5 - Motol, Czech Republic
- Division
- Wydział Laboratorium Badawczego Inspektoratu w Pradze
- Valid until
- 12-10-2028
What this laboratory tests (79)
- Foods — 81 methods
- Fruit and vegetable products — 18 methods
- Foods of plant origin — 9 methods
- Spirit drinks — 9 methods
- Food supplements — 7 methods
- Sugar industry products — 6 methods
- Olive oils — 5 methods
- Processed fish and fish products — 5 methods
- Bakery products — 4 methods
- Cigarettes — 4 methods
- Long-life bakery products and sugar confectionery — 4 methods
- Mustard — 4 methods
- Chocolate and chocolate confectionery — 3 methods
- Foods of plant origin and baby food — 3 methods
- Soft drinks — 3 methods
- and 64 more
Certificate information
- Certificate date
- 17.09.2026
Accreditation scope — test methods (240)
| No. | Test object | Methodology / Parameters | Technique | Reference document | |
|---|---|---|---|---|---|
| Test methods | |||||
| 1 | Spirit drinks, ethanol | Determination of alcohol content by pycnometry Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
Nařízení Komise (ES) č. 2870/2000, příloha, metoda I A | ||
| 2 | Spirit drinks | Determination of volatile acids by titration Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
Nařízení Komise (ES) č. 2870/2000, příloha, metoda III.3 | ||
| 3 | Spirit drinks | Determination of glycyrrhizic acid by HPLC/UV-VIS/DAD Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
Nařízení Komise (ES) č. 2870/2000, příloha, metoda VI | ||
| 4 | Spirit drinks | Determination of total sugar content by HPLC/RID invert sugar sucrose glucose fructose maltose lactose Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
Nařízení Komise (ES) č. 2870/2000, příloha, metoda VIII | ||
| 5 | Sugar | Determination of colour in solution by spectrophotometry Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
Nařízení Komise (EHS) č. 1265/69 Příloha A, metoda 3 | ||
| 6 | Olive oils | Spectrophotometric analysis in the ultraviolet region K (232 nm) K (270 nm) delta K Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
COI/T.20/Doc. No 19/Rev. 5 2019 | ||
| 7 | Olive oils | Determination of free fatty acids, cold method, by titration Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
COI/T.20/Doc. No 34/Rev. 1 2017 | ||
| 8 | Olive oils | Determination of peroxide value by titration Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
COI/T.20/Doc. No 35/Rev. 1 2017 | ||
| 9 | Poultry meat | Determination of total water content by chemical test Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
Prováděcí nařízení Komise (EU) č. 2026/344, příloha II | ||
| 10 | Pasta products | Determination of moisture by gravimetry Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 56 0115, čl. 28 | ||
| 11 | Bakery products | Determination of water content by gravimetry Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 56 0116-3 | ||
| 12 | Bakery products | Determination of fat content by gravimetry Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 56 0116-6 | ||
| 13 | Bakery products | Determination of sugar content by the Schoorl method (titration) Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 56 0116-7 | ||
| 14 | Confectionery products | Determination of water by gravimetry Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 56 0130-3, metoda A | ||
| 15 | Long-life bakery products and sugar confectionery | Determination of moisture by gravimetry Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 56 0146, část 3, metoda A, B | ||
| 16 | Long-life bakery products and sugar confectionery | Determination of fat content by gravimetry Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 56 0146, část 4, metoda A, B | ||
| 17 | Long-life bakery products and sugar confectionery | Determination of saccharide content by titration Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 56 0146, část 5 | ||
| 18 | Long-life bakery products and sugar confectionery | Determination of chocolate coating content by gravimetry Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 56 0146, čl. 75, 76 | ||
| 19 | Chocolate and chocolate confectionery | Determination of fat-free milk solids content by calculation fat-free milk solids milk solids Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 56 0577 | ||
| 20 | Chocolate and chocolate confectionery | Determination of fat-free cocoa solids content by calculation fat-free cocoa solids total cocoa solids cocoa powder content Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 56 0578 | ||
| 21 | Sugar industry products | Determination of loss on drying by gravimetry Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 56 0160-3 | ||
| 22 | Sugar industry products | Determination of sucrose by polarisation Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 56 0160-5, metoda A, B | ||
| 23 | Sugar industry products | Determination of reducing substances by titration Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 56 0160-7, metoda A, B, C, D | ||
| 24 | Sugar industry products | Determination of colour by spectrophotometry Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 56 0160, část 8 | ||
| 25 | Sugar industry products | Determination of particle size distribution by gravimetry Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 56 0160, část 9 | ||
| 26 | Sugar industry products | Determination of insoluble matter by gravimetry Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 56 0160-16 | ||
| 27 | Starch industry products | Determination of moisture content by oven drying (gravimetry) Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN EN ISO 1666 | ||
| 28 | Glucose syrup | Determination of dry matter content by refractometry Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN ISO 1743 | ||
| 29 | Brewery products | Determination of beer colour by spectrophotometry Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 56 0186-8 | ||
| 30 | Brewery products | Determination of bitterness by spectrophotometry Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 56 0186-10 | ||
| 31 | Yeast | Determination of dry matter by gravimetry Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 56 0188, čl. 17 | ||
| 32 | Spirit drinks | Determination of density by pycnometry Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 56 0210, část 3 | ||
| 33 | Spirit drinks | Determination of alcohol by pycnometry Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 56 0210, část 4, metoda A | ||
| 34 | Spirit drinks | Determination of non-volatile soluble substances by gravimetry Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 56 0210, část 5, metoda A | ||
| 35 | Spirit drinks | Determination of free acids by titration total acids: total amount of free acids Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 56 0210, čl. 24 | ||
| 36 | Spirit drinks | Determination of sugars by gravimetry Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 56 0210, čl. 48 | ||
| 37 | Soft drinks | Determination of dry matter by refractometry Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 56 0240, část 3 | ||
| 38 | Soft drinks | Determination of acidity by titration Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 56 0240-5 | ||
| 39 | Soft drinks | Determination of alcohol by titration Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 56 0240, část 7 | ||
| 40 | Fermentation vinegar | Determination of acidity by titration Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 56 0245, čl. 20 | ||
| 41 | Fermentation vinegar | Determination of total extract by gravimetry Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 56 0245, čl. 22 | ||
| 42 | Fruit and vegetable products | Determination of plant admixtures by gravimetry Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 56 0246, část 8 | ||
| 43 | Fruit and vegetable products | Determination of dry matter by gravimetry and refractometry water dry matter refractometric dry matter moisture loss on drying Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 56 0246, část 10 | ||
| 44 | Fruit and vegetable products | Determination of total acidity by titration acidity (as acetic acid) acidity (as lactic acid) acidity (as citric acid) total acids (as acetic acid) Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 56 0246, část 13 | ||
| 45 | Fruit and vegetable products | Determination of ethanol by titration Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 56 0246, část 14 | ||
| 46 | Fruit and vegetable products | Determination of volatile acids by titration Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 56 0246, část 15, metoda 1 | ||
| 47 | Fruit and vegetable products | Determination of sugar content by titration sugars invert sugar sucrose Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 56 0246, část 18 | ||
| 48 | Fruit and vegetable products | Determination of lactic acid by titration Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 56 0246, čl. 46 | ||
| 49 | Fruit and vegetable products | Determination of soluble solids content by refractometric method Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN ISO 2173; Nařízení Komise (EU) č. 974/2014 | ||
| 50 | Fruit and vegetable products | Determination of titratable acidity by titration Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN ISO 750 | ||
| 51 | Fruit and vegetable products | Determination of relative density by pycnometry Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN EN 1131 | ||
| 52 | Fruit and vegetable products | Determination of formol number by titration Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN EN 1133 | ||
| 53 | Fruit and vegetable products | Determination of phosphorus by spectrophotometry Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN EN 1136 | ||
| 54 | Fruit and vegetable products | Enzymatic determination of D-isocitric acid content – NADPH, by spectrophotometry Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN EN 1139 | ||
| 55 | Fruit and vegetable products | Determination of proline content by spectrophotometry Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN EN 1141 | ||
| 56 | Fruit and vegetable products | Estimation of soluble solids content – refractometric method Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN EN 12143 | ||
| 57 | Fruit and vegetable products | Determination of titratable acidity acidity (as citric acid) acidity (as tartaric acid) Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN EN 12147 | ||
| 58 | Fruit and vegetable products | Determination of hesperidin and naringin by HPLC/UV-VIS/DAD hesperidin naringin Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN EN 12148 | ||
| 59 | Processed fish and fish products | Determination of water by drying (gravimetry) Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 57 0146, čl. 18, 19 | ||
| 60 | Processed fish and fish products | Determination of content weight and mass fraction of components by gravimetry contents fish drained portion net weight added water drained weight Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 57 0146-3 | ||
| 61 | Processed fish and fish products | Determination of net weight by gravimetry net weight without glaze Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 57 5013, čl. 7.3 | ||
| 62 | Processed fish and fish products | Determination of net weight by gravimetry net weight without glaze Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 57 5020, čl. 7.3 | ||
| 63 | Meat and meat products | Determination of total fat content by gravimetry Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN ISO 1443 | ||
| 64 | Meat and sterilised dishes | Determination of water content by gravimetry (reference method) Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 57 6021 | ||
| 65 | Ready meals | Determination of dry matter gravimetrically by drying with sand dry matter moisture Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 58 0120, čl. 21 | ||
| 66 | Dehydrated products and seasonings | Determination of water by gravimetry dry matter water Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 58 0703-5, metoda A | ||
| 67 | Coffee | Determination of moisture content by gravimetry dry matter moisture Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN ISO 11294 | ||
| 68 | Mustard | Determination of dry matter content by gravimetry Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 58 1361, čl. 13 | ||
| 69 | Mustard | Determination of sugar content by gravimetry Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 58 1361, čl. 15 | ||
| 70 | Mustard | Determination of acidity by titration acidity (as acetic acid) Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 58 1361, čl. 16 | ||
| 71 | Mustard | Determination of fat content by gravimetry Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 58 1361, čl. 17 | ||
| 72 | Animal and vegetable fats and oils | Determination of acid value and acidity by titration Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN EN ISO 660 | ||
| 73 | Animal and vegetable fats and oils | Determination of peroxide value – iodometric (visual) endpoint determination by titration Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN EN ISO 3960 | ||
| 74 | Foods | Determination of acesulfame-K, aspartame and saccharin by HPLC/UV-VIS/DAD acesulfame-K aspartame saccharin Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN EN 12856 | ||
| 75 | Foods | Determination of sucralose by HPLC/RID Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN EN 16155 | ||
| 76 | Foods | Determination of neohesperidin dihydrochalcone by HPLC/UV-VIS/DAD Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN P CEN/TS 14537 | ||
| 77 | Foods | Determination of vitamin B1 by HPLC/FLD Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN EN 14122 | ||
| 78 | Foods | Determination of vitamin D (cholecalciferol (D3) and/or ergocalciferol (D2)) by HPLC/UV-VIS/DAD cholecalciferol (D3) ergocalciferol (D2) Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN EN 12821 | ||
| 79 | Foods | Determination of vitamin A (all-E-retinol and 13-Z-retinol) by HPLC/UV-VIS/DAD all-E-retinol 13-Z-retinol Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN EN 12823-1 | ||
| 80 | Foods | Determination of vitamin A (β-carotene) by HPLC/UV-VIS/DAD Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN EN 12823-2 | ||
| 81 | Foods | Determination of vitamin E (α-, β-, γ- and δ-tocopherol) by HPLC/UV-VIS/DAD α-tocopherol β-tocopherol γ-tocopherol δ-tocopherol Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN EN 12822 | ||
| 82 | Foods | Determination of vitamin B6 by HPLC/FLD Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN EN 14164 | ||
| 83 | Foods | Determination of vitamin B2 by HPLC/FLD Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN EN 14152 | ||
| 84 | Foods | Determination of vitamin B6 (including its glycosylated forms) by HPLC/FLD Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN EN 14663 | ||
| 85 | Tea and tea-based beverages | Determination of catechin content by HPLC/UV-VIS/DAD epicatechin catechin gallate epicatechin gallate gallic acid epigallocatechin gallate gallocatechin catechin gallocatechin gallate total catechins Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ISO 14502-2 | ||
| 86 | Foods | Horizontal method for the immunoenzymatic detection of staphylococcal enterotoxins Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN EN ISO 19020 | ||
| 87 | Additives – water-soluble sulphonated organic food colours | Determination of diethyl ether extractable matter by gravimetry Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 56 0608 | ||
| 88 | Additives – propionic acid (E 280) | Determination of non-volatile matter by gravimetry Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 56 0610 | ||
| 89 | Additives – sodium nitrite (E 250) | Determination of loss on drying by gravimetry Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 56 0611 | ||
| 90 | Additives – sorbic acid (E 200), sodium (E 201), potassium (E 202) and calcium (E 203) sorbate and propionic acid (E 280) | Visual detection of aldehydes above the limit amount Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 56 0614 | ||
| 91 | Additives – sodium (E 325), potassium (E 326) and calcium (E 327) lactate | Visual detection of reducing substances above the limit amount Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 56 0616 | ||
| 92 | Additives – orthophosphoric acid (E 338) | Determination of volatile acids and visual detection of nitrates above the limit amount Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 56 0617, mimo čl. 6.1 | ||
| 93 | Additives – monosodium (E 339(i)), disodium (E 339(ii)) and trisodium (E 339(iii)) orthophosphate and monopotassium (E 340(i)), dipotassium (E 340(ii)) and tripotassium (E 340(iii)) orthophosphate | Determination of water-insoluble matter by gravimetry Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 56 0618 | ||
| 94 | Cigarettes | Determination of water in total particulate matter from mainstream smoke – GC/TCD method Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN ISO 10362-1 | ||
| 95 | Cigarettes | Determination of nicotine in smoke condensates – GC/FID method Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN ISO 10315 | ||
| 96 | Cigarettes | Determination of total and nicotine-free dry particulate matter using a routine analytical smoking machine by gravimetry tar Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN ISO 4387 | ||
| 97 | Cigarettes | Determination of carbon monoxide in the vapour phase of cigarette smoke – NDIR method Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN ISO 8454 | ||
| 98 | Liquid sugars | Determination of dry matter by refractometry Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
ČSN 560161-2 | ||
| 99 | Foods | Determination of total nitrogen and protein by the Kjeldahl method (titration) Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
S/5 (ČSN ISO 1871; ČSN 56 0020; ČSN ISO 937; ČSN EN ISO 20483; ČSN EN ISO 3188; ČSN EN ISO 8968-1; ČSN 58 0703-7; ČSN 58 0703-8; ČSN EN 12135) | ||
| 100 | Foods | Determination of fat content by the Soxhlet method (gravimetry) Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
S/6 (Manual Soxtec System HT 6; Manuál k přístroji FOSS ST 243 Soxtec; ČSN ISO 1443; ČSN 56 0290-6; ČSN 58 0120; ČSN 58 0703-6; ČSN 56 0116-6; ČSN 56 0130-6; ČSN 56 0146-4; ČSN EN ISO 659) | ||
| 101 | Beer, alcoholic beverages (0.5–1.2) % vol. alcohol, except wine | Determination of selected parameters with an automatic analyser by oscillation densitometry alcohol original gravity extract real degree of fermentation Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
S/7 (Paar –Alcolyzer Beer ME - Instruction manual) | ||
| 102 | Foods, tobacco products | Determination of content weight and drained weight by gravimetry contents weight drained weight solid portion weight drained portion solid portion Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
S/13 (ČSN 56 0246 čl. 32; ČSN 56 0305; ČSN 58 0120, čl. 16, 17; ČSN 58 1361 čl. 12) | ||
| 103 | Foods | Determination of the filling volume of consumer packages volumetrically Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
S/14 (ČSN 56 0186, část 14; ČSN 56 0240, část 6; ČSN 58 0120, čl. 19) | ||
| 104 | Foods | Coagulation test with visual detection (test for thorough cooking) Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
S/17 (Oborová norma Generálního ředitelství masného průmyslu Praha) | ||
| 105 | Citrus fruits | Determination of juice content by gravimetry Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
S/31 (ČSN 46 3204:1987) | ||
| 106 | Foods | Determination of carbohydrates and energy value by calculation from nutrient content Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
S/39 (Nařízení (EU) č. 1169/2011) | ||
| 107 | Foods | Determination of the composition of heterogeneous foods by gravimetry – macroscopic analysis Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
S/42 | ||
| 108 | Foods | Determination of the composition of heterogeneous foods by gravimetry – microscopic analysis Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
S/43 (ČSN 56 0232, čl. 41, 43; ČSN 58 0113, čl. 32, 34) | ||
| 109 | Foods | Determination of foreign matter by gravimetry Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
S/44 (ČSN 56 0115, čl. 24; ČSN 56 0116, čl. 49; ČSN 56 0232, čl. 41; ČSN 56 0246, část 8; ČSN 58 0110, čl. 57; ČSN ISO 928; ČSN 58 0112-4:1991; ČSN 58 0113, čl. 32, 34) | ||
| 110 | Foods, tobacco products | Sensory testing appearance taste odour (aroma) aroma and taste consistency texture colour shape Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
S/46 (ČSN 56 0290-3; ČSN 58 1361; ČSN 56 0240-2; ČSN EN ISO 13299; ČSN 56 0186-2) | ||
| 111 | Foods | Determination of collagen by calculation via 4-hydroxyproline by spectrophotometry Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
S/47 (AOAC Method 990.26; NMKL č. 127; LMBG, 06.00, 8) | ||
| 112 | Fish and fish products | Determination of meat content by calculation from measured values Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
S/48 (CODEX STAN 166-1989, 7.4.(1); FS95_07_16: Fish content and QUID; MP MZe pro stanovení obsahu rybího masa v produktech rybolovu) | ||
| 113 | Foods | Determination of total dietary fibre by enzymatic-gravimetric method with Bioquant (Merck) / Total Dietary Fiber Assay Kit (Sigma) / Total Dietary Fiber Kit (Megazyme) Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
S/50 (MERCK, Sigma, Megazyme – návod na použití) | ||
| 114 | Foods | Determination of sodium chloride content by titration Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
S/55 (ČSN 57 0185:1963, čl. 12; ČSN 56 0116-5; ČSN ISO 1841-1; ČSN 58 0120 čl. 28, 29; ČSN 58 0703-4; ČSN 58 1361 čl. 18; ČSN 57 0167:1985) | ||
| 115 | Meat and meat products | Detection of the presence of starch Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
S/56 (ČSN 57 0157:1987) | ||
| 116 | Bakery products | Determination of titratable acids by titration Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
S/58 (ČSN 56 0116-10:1995) | ||
| 117 | Coffee and chicory extracts | Determination of dry matter in dried and liquid extract by gravimetry moisture water dry matter Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
S/59 (ČSN 58 0114:2001, Metoda 2 a 3) | ||
| 118 | Processed fish and fish products | Determination of fish core by gravimetry Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
S/60 (ČSN 57 5012:2001, příloha NA) | ||
| 119 | Foods | Determination of benzoic acid and sorbic acid by HPLC/UV-VIS/DAD sorbic acid benzoic acid sum of sorbic and benzoic acid Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/1 (Williams M. L.: Food Chemistry 22 (3) 235-244, 1986) | ||
| 120 | Foods | Determination of p-hydroxybenzoic acid and its esters by HPLC/UV-VIS/DAD methyl 4-hydroxybenzoate ethyl 4-hydroxybenzoate propyl 4-hydroxybenzoate butyl 4-hydroxybenzoate Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/2 (Williams M. L.: Food Chemistry 22 (3) 235-244, 1986) | ||
| 121 | Foods | Determination of water-soluble vitamins by HPLC/FLD/UV-VIS/DAD vitamin B1 B2 B6 Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/9 (Maeda et al.: JAOAC, vol. 72, no. 2, 1989) | ||
| 122 | Foods | Determination of fat-soluble vitamins by HPLC/UV-VIS/DAD/FLD retinol retinyl acetate retinyl palmitate alpha-tocopherol beta-tocopherol gamma-tocopherol delta-tocopherol and tocopheryl acetate vitamin A Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/10 (ČSN EN 12823-1; ČSN EN 12822) | ||
| 123 | Foods | Determination of ascorbic acid by HPLC/UV-VIS/DAD Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/11 (Macherey-Nagel - HPLC Applications, ppl. 952, 1989) | ||
| 124 | Foods | Determination of theobromine, caffeine and theophylline by HPLC/UV-VIS/DAD theobromine caffeine theophylline Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/12 (SUPELCO reporter, Vol. XII, No. 1, str. 19-20; ČSN 56 0578) | ||
| 125 | Foods | Determination of biogenic amines by HPLC/UV-VIS/DAD histamine tyramine tryptamine Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/13 (Malle P. et al.: JAOAC Int., 79, 43–49, 1996) | ||
| 126 | Foods | Determination of 5-hydroxymethylfurfural by HPLC/UV-VIS/DAD Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/16 (Jeuring, Kuppers: JAOAC, 63 (6) 1215-1218, 8 ref.) | ||
| 127 | Foods | Determination of saccharides and derived polyhydric alcohols by HPLC/RID glucose fructose sucrose maltose lactose sorbitol mannitol xylose galactose sugars Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/17 (Engel and Olinger: JAOAC 62 (3), 1979) | ||
| 128 | Foods of plant origin | Determination of formic acid by HPLC/RID Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/18 (Vrátný P., Mudřík Z.: Journal of Chromatography A Volume 322, Pages 352-357, 1985) | ||
| 129 | Foods | Determination of organic acids by HPLC/UV-VIS/DAD malic acid citric acid lactic acid quinic acid shikimic acid fumaric acid and tartaric acid Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/19 (Hyoung S. Lee, J. Agric. Food Chem., 41 (11), pp 1991–1993, 1993) | ||
| 130 | Foods | Determination of synthetic food colours by HPLC/UV-VIS/DAD indigotine Allura red brilliant blue FCF Ponceau 4R tartrazine erythrosine amaranth red 2G green S quinoline yellow azorubine brilliant black sunset yellow FCF patent blue synthetic colours (III) Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/20 (Weaver K. M., Neale M. E.: J. Chromatography, 354, 486 - 489, 1986) | ||
| 131 | Foods | Identification of synthetic food colours by TLC Allura red amaranth azorubine brilliant black brilliant blue FCF red 2G erythrosine brown FK brown HT quinoline yellow indigotine patent blue V Ponceau 4R tartrazine green S sunset yellow FCF carminic acid carmine Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/22 (Kocourek V. a kol.: Metody stanovení cizorodých látek v potravinách: laboratorní příručka, díl 3, 1992, ISBN 80-85120-35-6) | ||
| 132 | Foods | Determination of total phosphorus by spectrophotometry Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/23 (Philips, Anal. Applications, 1, 1987) | ||
| 133 | Foods | Determination of sulphur dioxide by spectrophotometry with pararosaniline Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/27 (Davídek a kol.: Laboratorní příručka analýzy potravin II, 477-8, 1981; Application note fy Tecator, AN 61/83, AN 90/87) | ||
| 134 | Foods | Determination of total sulphur dioxide by iodometric titration Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/33 (Tecator - Application note, AN 90/87) | ||
| 135 | Foods | Determination of flavouring substances by HPLC/UV-VIS/DAD vanillin ethyl vanillin coumarin Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/34 (Thompson, R. D., Hoffmann, T. J.: J. of Chromatography, 438, 369-382, 1988) | ||
| 136 | Foods | Determination of amino acids (ACCQ.TAG) by HPLC/FLD Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/39 (Waters - ACCQ.TAG Chemistry Package – Instruction Manual, WAT 052 874 TP, rev. 0 April, 1993) | ||
| 137 | Foods | Determination of gluten by immunoenzymatic method with Ridascreen Gliadin (Competitive) (R-Biopharm) Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/40 (R-Biopharm, návody na použití kitu) | ||
| 138 | Meat products | Determination of pure muscle protein by HPLC/FLD via 3-methylhistidine Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/42 (Arneth, W.: Mitteilungsblatt-der-Bundesanstalt-fuer-Fleischforschung, Kulmbach, Germany, 1 Dec 1985, (no. 90) p. 6664-6668) | ||
| 139 | Foods | Determination of soy protein by immunoenzymatic method with Biokits Soya Protein assay kit (Neogen Corporation) / Soy protein Residue (ELISA Systems) / Ridascreen Fast Soya (R-Biopharm) Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/43 (ELISA Systems, Neogen Corporation, R-Biopharm – návod na použití kitu) | ||
| 140 | Foods | Determination of pyrrolidone carboxylic acid (PCA) by HPLC/UV-VIS Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/47 (Soukupová V.: disertační práce, VŠCHT Praha, 2007) | ||
| 141 | Foods | Determination of milk protein by immunoenzymatic method with Ridascreen Fast Milk (R-Biopharm) Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/51 (R-Biopharm – návod na použití kitu) | ||
| 142 | Foods of plant origin | Determination of phloridzin by HPLC/UV-VIS/DAD Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/56 (Soukupová V.: disertační práce, VŠCHT Praha, 2007) | ||
| 143 | Foods | Detection of staphylococcal enterotoxins by immunoenzymatic method with Transia Plate Staphylococcal Enterotoxins (Biocontrol) / Ridascreen Set Total (R-Biopharm) Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/58 (Biocontrol, R-Biopharm – návod na použití kitu) | ||
| 144 | Foods | Detection of Bacillus diarrhoeal enterotoxins by immunoenzymatic method with Bacillus Diarrhoeal Enterotoxin visual immunoassay (Tecra) Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/60 (TECRA – Instructions for the detection of bacillus diarrhoeal enterotoxin (BDE) in food and food-related samples and enrichment cultures) | ||
| 145 | Spices, sauces, products based on chilli, paprika and curry | Determination of unauthorised dyes by HPLC/UV-VIS/DAD Sudan I II III IV Sudan Orange B Sudan Red 7B Orange II rhodamine B Para Red toluidine red Sudan Black butter yellow Sudan Red B Sudan Red G Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/63 (West Yorkshire Analytical Services, METH0162) | ||
| 146 | Tomato purées, ketchups | Determination of refractometric dry matter contributed by the tomato raw material by calculation from measured values Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/65 (Soukupová V., Čížková H., Voldřich M.: Czech J. Food Sci. Vol. 22, 349-352, 2004; AIJN) | ||
| 147 | Fruit and vegetable products | Determination of fruit (vegetable) content by calculation from measured values Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/66 (Wallrauch, Lebensmittelchemie, 1995, 49, 40 – 45; AIJN) | ||
| 148 | Cocoa powder, cocoa products | Determination of cocoa powder content by calculation from measured values Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/67 (ČSN 56 0578; Richards A., Wailes B.: J. of the Association of Public Analyst, 2012 (40) 01-12) | ||
| 149 | Meat products and products containing meat | Determination of pure muscle protein content and meat content by calculation from measured values pure muscle protein meat content fat:pure muscle protein ratio Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/69 (Nařízení (EU) č. 1169/2011; Nařízení Komise č. 2004/2002/ES; Nařízení Komise č. 2429/86/EHS) | ||
| 150 | Foods | Determination of egg protein content by immunoenzymatic method with Ridascreen Fast Ei/Egg Protein / Ridascreen Egg (R-Biopharm) Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/70 (R-Biopharm– návody na použití kitu) | ||
| 151 | Food supplements | Determination of erectile dysfunction drugs by HPLC/UV-VIS/DAD/MS hydroxyhongdenafil hongdenafil yohimbine hydroxyhomosildenafil tadalafil ethyl tadalafil vardenafil sildenafil and piperidino vardenafil Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/72 (Reepmeyer J. C., Woodroff J. T.: J. Chromatogr. A, 1125, 67, 2006) | ||
| 152 | Cocoa and cocoa products | Determination of lignoceric acid tryptamide (LAT) by HPLC/FLD Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/73 (Janssen K., Matissek R.: Eur. Food Res. Technol., 214: 259-264, 2002) | ||
| 153 | Foods | Determination of β-lactoglobulin by immunoenzymatic method with Ridascreen β-lactoglobulin (R-Biopharm) Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/74 (R-Biopharm návod na použití kitu) | ||
| 154 | Foods | Determination of saccharides and derived polyhydric alcohols by IC/PAD glucose total glucose fructose free fructose sucrose lactose sorbitol mannitol xylose total xylose arabinose galactose mannose free mannitol maltose sugars Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/75 (Thayer J. R. et al.: Dionex Corporation, Sunnyvale, CA 94086) | ||
| 155 | Foods | Determination of peanuts by immunoenzymatic method with Ridascreen FAST Peanut / Ridascreen Peanut (R-Biopharm) Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/77 (R-Biopharm – návod na použití kitu) | ||
| 156 | Foods | Determination of sucralose by IC/PAD Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/79 (Dionex – Application Note 159) | ||
| 157 | Food supplements | Determination of coenzyme Q10 by HPLC/UV-VIS/DAD Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/81 (AOAC Official method 2008.07; Orozco et al.: JAOAC Int., 90 (5), 1227-36, 2007) | ||
| 158 | Olive oils | Determination of pyropheophytin by HPLC/UV-VIS/DAD Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/83 (DGF Standard method C-VI – 15 (06)) | ||
| 159 | Beer | Determination of polyphenols by spectrophotometry Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/84 (Analytica EBC, 9.11) | ||
| 160 | Food supplements | Determination of sibutramine by HPLC/UV-VIS/DAD Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/85 (Singh et al.: JAOAC Int., 91 (3), 572 – 579, 2008) | ||
| 161 | Foods | Determination of neotame by HPLC/UV-VIS/DAD Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/86 (H. Cramer: Sigma-Aldrich Co. 2011) | ||
| 162 | Foods | Determination of starch content by HPLC/RID Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/87 (Nařízení (EU) č. 118/2010; Nařízení (ES) č. 121/2008) | ||
| 163 | Fats and oils | Determination of polymerised triacylglycerols by HPLC/RID Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/88 (CUA Hagen, AV 3/061/02) | ||
| 164 | Foods | Determination of mustard content by immunoenzymatic method with Ridascreen FAST Senf/Mustard / Ridascreen Easy Mustard (R-Biopharm) Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/91 (R-Biopharm – návody na použití kitu) | ||
| 165 | Foods | Determination of amygdalin by HPLC/UV-VIS/DAD Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/55 (Savic I. M. a kol. Res.J.Chem.Environ. 16 (4) December (2012):80-86) | ||
| 166 | Food supplements | Determination of methylsulfonylmethane by GC/FID Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/92 (Park S.-W., Lee W.: KSBB Journal 30(4):141-147, 2015) | ||
| 167 | Food supplements | Determination of glucosamine and its forms by HPLC/UV-VIS/DAD glucosamine sulphate glucosamine HCl glucosamine sulphate·2KCl Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/93 (AOAC 2005.01) | ||
| 168 | Food supplements | Determination of chondroitin sulphate by HPLC/UV-VIS/DAD chondroitin sulphate sodium chondroitin sulphate Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/94 (J AOAC Int. 2007; 90(3): 659-669) | ||
| 169 | Foods | Determination of hazelnuts by immunoenzymatic method with Ridascreen FAST Hazelnut (R-Biopharm) Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/95 (R-Biopharm – návod na použití kitu) | ||
| 170 | Foods | Determination of hydrocyanic acid by titration Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/96 (ISO 2164; ČSN EN 16160) | ||
| 171 | Food supplements | Determination of specific active substances by HPLC/UV-VIS/DAD α-lipoic acid acetylsalicylic acid Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/97 (Aboul-Enein, H.Y.; Hoenen, H.: J. of liquid chrom. & rel. Technol., 27 (19), 2029-2038, 2004; Franeta, J.T. & col.: Il Farmaco 57 709-713, 2002) | ||
| 172 | Foods | Determination of pH by potentiometry Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
S/61 (ČSN 56 0160 část 4; ČSN 56 0186 část 7; ČSN ISO 11289; ČSN ISO 1842; ČSN EN 1132; ČSN 58 0703-9; ČSN 56 0607) | ||
| 173 | Foods | Determination of ash by gravimetry Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
S/62 (ČSN 56 0115, čl. 29; ČSN 56 0116-4; ČSN 56 0130-4; ČSN 56 0146, část 6; ČSN EN ISO 3593; ČSN 56 0188, čl. 18; ČSN 56 0240-9; ČSN 56 0246 část 11; ČSN EN 1135; ČSN ISO 936; ČSN 58 0703-11; ČSN 58 1361, čl. 14) | ||
| 174 | Foods | Determination of sand/acid-insoluble ash by gravimetry Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
S/63 (ČSN 56 0116-4; ČSN 56 0130-4; ČSN 58 1361, čl. 14; ČSN 56 0115, čl. 30; ČSN 56 0146, čl. 15; ČSN 56 0246 část 12, metoda 1; ČSN ISO 763) | ||
| 175 | Foods | Determination of hydrocyanic acid by HPLC/FLD Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/98 (ČSN EN 16160) | ||
| 176 | Beverages | Determination of sweeteners by LC-MS/MS neotame acesulfame K aspartame sodium cyclamate neohesperidin dihydrochalcone (NHDC) sucralose saccharin Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/99 (Chui-Shiang Chang: Journal of food and grug analysis 22, 2014: 318-328) | ||
| 177 | Foods | Determination of sweeteners by HPLC/DAD neohesperidin DC neotame Regulated area: 1 Nutritionally, technologically and sensorially significant substances |
A/100 (ČSN P CEN/TS 14537) | ||
| 178 | Foods | Identification of characteristic proteins by proteomic analysis using LC-MS/MS chicken protein beef protein pork protein horse protein mutton protein turkey protein red deer protein rabbit protein duck protein goat protein goose protein fallow deer protein roe deer protein pork liver protein chicken liver protein goose liver protein duck liver protein Regulated area: 2 Proteinaceous substances and peptides |
B/4 (Watson A. D.: Anal. Chem. 2015, 87, 10315-10322) | ||
| 179 | Milk, dairy products | Identification of characteristic proteins by proteomic analysis using LC-MS/MS goat protein cow protein sheep protein buffalo protein Regulated area: 2 Proteinaceous substances and peptides |
B/6 (von Bargen Ch.: Journal of Agricultural and Food Chemistry 2014, 62, 9428-9435) | ||
| 180 | Meat products | Identification of characteristic plant proteins by proteomic analysis using LC-MS/MS soy protein pea protein mustard protein flax protein lupin protein Regulated area: 2 Proteinaceous substances and peptides |
B/7 (von Bargen Ch.: Journal of Agricultural and Food Chemistry 2014, 62, 9428-9435) | ||
| 181 | Milling and pasta products | Determination and identification of characteristic durum wheat proteins by proteomic analysis using LC-MS/MS proportion of durum wheat (Triticum durum) proportion of common wheat (Triticum aestivum) Regulated area: 2 Proteinaceous substances and peptides |
B/8 (Russo, R.: Journal of Mass Spectrometry 2014, 49, 1239-1246) | ||
| 182 | Milling and pasta products | Determination and identification of characteristic spelt wheat proteins by proteomic analysis using LC-MS/MS proportion of spelt wheat (Triticum spelta) proportion of common wheat (Triticum aestivum) Regulated area: 2 Proteinaceous substances and peptides |
B/9 (Watson A. D.: Anal. Chem. 2015, 87, 10315-10322) | ||
| 183 | Foods | Identification and determination of Bacillus cereus toxins by proteomic analysis using LC-MS/MS emetic toxin (cereulide) Regulated area: 2 Proteinaceous substances and peptides |
B/10 (ČSN EN ISO 18465) | ||
| 184 | Honey | Identification of amylases foreign to bees by proteomic analysis using LC-MS/MS Regulated area: 2 Proteinaceous substances and peptides |
B/11 (Erban T.: Journal of Proteomics, 239 (202), 104157) | ||
| 185 | Foods | Identification of pork and beef gelatine by proteomic analysis using LC-MS/MS Regulated area: 2 Proteinaceous substances and peptides |
B/12 (Guiya Deng: Reviews in Analytical Chemistry, 2020, 39: 260–271) | ||
| 186 | Spirit drinks | Determination of volatile substances and methanol by GC-FID methanol ethanol 1-propanol 2-propanol 1-butanol 2-butanol 2-methyl-1-propanol 1-pentanol 2-methyl-1-butanol 3-methyl-1-butanol 1-hexanol aldehydes (as ethanal) higher alcohols volatile substances Regulated area: 3 Organic contaminants and toxic substances |
Nařízení Komise (ES) č. 2870/2000, příloha, metoda III | ||
| 187 | Olive oils | Determination of fatty acid methyl esters by GC-FID lauric acid methyl ester myristic acid methyl ester palmitic acid methyl ester palmitoleic acid methyl ester stearic acid methyl ester oleic acid methyl ester linoleic acid methyl ester linolenic acid methyl ester arachidic acid methyl ester eicosenoic acid methyl ester eicosatetraenoic acid methyl ester behenic acid methyl ester erucic acid methyl ester lignoceric acid methyl ester Regulated area: 3 Organic contaminants and toxic substances |
COI/T.20/Doc. No 33/Rev. 1 2017 | ||
| 188 | Foods – anhydrous milk fat | Determination of sterol composition by GC-FID Regulated area: 3 Organic contaminants and toxic substances |
ČSN ISO 18252 | ||
| 189 | Foods | Thermoluminescence detection of irradiated food from which silicate minerals can be isolated Regulated area: 3 Organic contaminants and toxic substances |
ČSN EN 1788 | ||
| 190 | Foods | Detection of irradiated food containing fat – analysis of 2-alkylcyclobutanones by GC/MS Regulated area: 3 Organic contaminants and toxic substances |
ČSN EN 1785 | ||
| 191 | Foods | Determination of 3-monochloropropane-1,2-diol by GC/MS Regulated area: 3 Organic contaminants and toxic substances |
ČSN EN 14573 | ||
| 192 | Low-fat foods | Determination of inorganic bromide by GC-ECD Regulated area: 3 Organic contaminants and toxic substances |
ČSN EN 13191-2 | ||
| 193 | Low-fat foods | Determination of chlormequat and mepiquat – LC-MS/MS method chlormequat mepiquat Regulated area: 3 Organic contaminants and toxic substances |
ČSN EN 15055 | ||
| 194 | Clear and cloudy apple juice and purée | Determination of patulin – HPLC/UV-VIS method with liquid/liquid partition clean-up Regulated area: 3 Organic contaminants and toxic substances |
ČSN EN 14177 | ||
| 195 | Barley and roasted coffee | Determination of ochratoxin A – HPLC/FLD method with immunoaffinity column clean-up Regulated area: 3 Organic contaminants and toxic substances |
ČSN EN 14132 | ||
| 196 | Wine and beer | Determination of ochratoxin A – HPLC/FLD method with immunoaffinity column clean-up Regulated area: 3 Organic contaminants and toxic substances |
ČSN EN 14133 | ||
| 197 | Tree nuts, spices and dried fruit | Determination of aflatoxin B1 and the sum of aflatoxins B1, B2, G1 and G2 – HPLC/FLD method with post-column derivatisation and immunoaffinity column clean-up Regulated area: 3 Organic contaminants and toxic substances |
ČSN EN 14123 | ||
| 198 | Maize-based foods | Determination of fumonisins B1 and B2 – HPLC/FLD method with immunoaffinity column clean-up Regulated area: 3 Organic contaminants and toxic substances |
ČSN EN 14352 | ||
| 199 | Foods | Determination of ethyl carbamate by GC/MS Regulated area: 3 Organic contaminants and toxic substances |
P/9 (Kocourek V. a kol.: Metody stanovení cizorodých látek v potravinách: laboratorní příručka, díl 3, 1992, ISBN 80-85120-35-6) | ||
| 200 | Beverages | Determination of phthalates by GC/ECD di-n-butyl phthalate bis(2-ethylhexyl) phthalate phthalates (as sum) Regulated area: 3 Organic contaminants and toxic substances |
P/11 | ||
| 201 | Foods | Determination of volatile organic compounds by HS-GC/MS benzene toluene ortho- meta- para-xylene ethylbenzene styrene 1,3-pentadiene hexane acetone ethyl acetate and chloroform Regulated area: 3 Organic contaminants and toxic substances |
P/12 (ČSN EN 16857) | ||
| 202 | Foods | Determination of dithiocarbamates by GC/MS Regulated area: 3 Organic contaminants and toxic substances |
P/19 (de Kok A., van Bodegraven P.: 3rd European Pesticide Residue Workshop, 2000, York, UK) | ||
| 203 | Fruit- and vegetable-based foods | Determination of patulin by HPLC/UV-VIS Regulated area: 3 Organic contaminants and toxic substances |
P/21 (ČSN EN 14177) | ||
| 204 | Foods of plant origin | Determination of ochratoxin A by HPLC/FLD Regulated area: 3 Organic contaminants and toxic substances |
P/22 (ČSN EN 14132; ČSN EN 14133; ČSN EN 15829; ČSN EN 17250) | ||
| 205 | Foods | Determination of cholesterol by GC/MS and calculation of egg content Regulated area: 3 Organic contaminants and toxic substances |
P/23 (Klatt et al.: JAOAC Int., 78 (1), 1995) | ||
| 206 | Foods | Determination of bromides by GC/ECD Regulated area: 3 Organic contaminants and toxic substances |
P/24 (ČSN EN 13191-2) | ||
| 207 | Foods | Determination of fatty acids by GC/FID Regulated area: 3 Organic contaminants and toxic substances |
P/30 (AOAC 1990: 985.21; ČSN EN ISO 12966) | ||
| 208 | Foods | Determination of trans-unsaturated fatty acids by GC/FID Regulated area: 3 Organic contaminants and toxic substances |
P/31 (AOAC 1990: 985.21; ČSN EN ISO 12966) | ||
| 209 | Foods | Determination of polyhydric alcohols by GC/FID ethylene glycol diethylene glycol 1,2-propanediol Regulated area: 3 Organic contaminants and toxic substances |
P/32 (Caldeira et al Food Chemistry 346 (2021)) | ||
| 210 | Ethanol and beverages | Determination of alcohols, esters and aldehydes by GC/FID/MS methanol ethanol 1-propanol 2-propanol 1-butanol 2-butanol 2-methyl-1-propanol 1-pentanol 2-methyl-1-butanol 3-methyl-1-butanol 1-hexanol ethyl formate tert-butanol aldehydes (as ethanal) higher alcohols volatile substances Regulated area: 3 Organic contaminants and toxic substances |
P/35 (AOAC 1990: 968.09) | ||
| 211 | Foods | Determination of flavouring substances and alkaloids by GC/FID thujone mixture of alpha- and beta-thujones menthol pulegone citral citronellal anethole safrole isosafrole cinnamal eugenol Regulated area: 3 Organic contaminants and toxic substances |
P/36 | ||
| 212 | Foods of plant origin | Determination of deoxynivalenol (DON) by HPLC/UV-VIS Regulated area: 3 Organic contaminants and toxic substances |
P/41 (R – Biopharm – návod na použití DONPREP®; Coring GmbH. – návod na použití MYCOSEPTM DON) | ||
| 213 | Foods | Determination of pesticides based on quaternary amines, triazines and related compounds by LC-MS/MS Regulated area: 3 Organic contaminants and toxic substances |
P/44 (ČSN EN 15055) | ||
| 214 | Foods | Determination of triacylglycerols by GC/FID triacylglycerol profile milk fat and vegetable fat Regulated area: 3 Organic contaminants and toxic substances |
P/47 (ČSN EN ISO 23275-2; Nařízení (ES) č. 273/2008, příloha XX) | ||
| 215 | Foods | Determination of aflatoxins B1, B2, G1, G2 by HPLC/FLD aflatoxin B1 B2 G1 G2 sum of aflatoxins B1, B2, G1, G2 Regulated area: 3 Organic contaminants and toxic substances |
P/48 (ČSN EN 14123) | ||
| 216 | Foods of plant origin | Determination of zearalenone by HPLC/FLD Regulated area: 3 Organic contaminants and toxic substances |
P/50 (R – Biopharm – návod na použití Easi-Extract ® Zearalenone) | ||
| 217 | Foods for particular nutritional uses, food supplements, beverages | Determination of anabolic steroids by GC/MS Regulated area: 3 Organic contaminants and toxic substances |
P/51 (Musshoff F. et al.: J. Forensic Sci, 42 (6): 1119-1125, 1997) | ||
| 218 | Foods of plant origin and baby food | Determination of T-2 and HT-2 toxins by HPLC/MS T-2 HT-2 sum of T-2 and HT-2 Regulated area: 3 Organic contaminants and toxic substances |
P/52 (R-Biopharm – návod na použití Easi-Extract T-2 and HT-2) | ||
| 219 | Foods of plant origin | Determination of polar pesticides and contaminants by IC-MS/MS Regulated area: 3 Organic contaminants and toxic substances |
P/54 (Anastassiades M. et al.: QuPPe-PO-Method, EURL for single residue methods, 2024; ČSN EN 18032) | ||
| 220 | Foods of plant origin and baby food | Determination of pesticides by GC/MS Regulated area: 3 Organic contaminants and toxic substances |
P/55 (ČSN EN 15662) | ||
| 221 | Foods of plant origin and baby food | Determination of pesticides by LC-MS/MS Regulated area: 3 Organic contaminants and toxic substances |
P/56 (ČSN EN 15662) | ||
| 222 | Baby food | Determination of dithiocarbamates and their degradation products by LC-MS/MS propineb propylenethiourea Regulated area: 3 Organic contaminants and toxic substances |
P/58 (Crnogorac G., Schwack W.: Rapid Communications in Mass Spectrometry, 21, 4009-4016, 2007) | ||
| 223 | Foods of plant origin, solid and liquid samples (including extracts) of plant materials | Determination of mycotoxins by LC-MS/MS Regulated area: 3 Organic contaminants and toxic substances |
P/59 (Zachariasova M. et al.: Analytica Chimica Acta, 662, 51-61, 2010) | ||
| 224 | Foods of plant origin | Determination of amitraz by GC/MS Regulated area: 3 Organic contaminants and toxic substances |
P/60 (Czerwenka Ch., AGES, Competent centre, Wien, 2009) | ||
| 225 | Vegetable oils | Determination of pesticides by GC/MS Regulated area: 3 Organic contaminants and toxic substances |
P/61 (Hernando M. D. et al.: Anal. Bioanal. Chem., 389:1815-1831, 2007; ČSN P CEN/TS 17062) | ||
| 226 | Vegetable oils | Determination of pesticides by LC-MS/MS Regulated area: 3 Organic contaminants and toxic substances |
P/75 (Hernando M. D. et al.: Anal. Bioanal. Chem., 389:1815-1831, 2007; ČSN P CEN/TS 17062) | ||
| 227 | Vegetable oils, hardened fats, baby food | Determination of 3-monochloropropanediol esters and glycidyl esters by GC/MS 3-monochloropropane-1,2-diol esters (expressed as total 3-MCPD) glycidyl esters (expressed as total glycidol) Regulated area: 3 Organic contaminants and toxic substances |
P/62 (Ermacora, A. et al.: Food Additives and Contaminants, 31 (6), 985–994, 2014; Ermacora, A. et al.: J. Am. Oil Chem. Soc. 1 (90), 1–8, 2013; Dubois M et al.: J. AOAC Int., 102, 1-12, 2019; ČSN EN ISO 18353-3) | ||
| 228 | Poppy seed | Determination of opium alkaloids by LC-MS/MS morphine codeine noscapine oripavine papaverine thebaine sum of opium alkaloids and sum of morphine alkaloids Regulated area: 3 Organic contaminants and toxic substances |
P/63 (Sproll, C. et al.: Journal of Agricultural and Food Chemistry, 54, 5292–5298, 2006) | ||
| 229 | Soy sauce | Determination of 3-monochloropropanediol by GC/MS Regulated area: 3 Organic contaminants and toxic substances |
P/64 (Divinová, V. et al.: Czech Journal of Food Sciences, 22, 182–189, 2004) | ||
| 230 | Food supplements, solid and liquid samples (including extracts) of plant materials | Determination of natural and other active substances by LC-MS/MS 1,3-dimethylamylamine 2-phenylethylamine (PEA) 7-hydroxymitragynine mitragynine muscimol protodioscin psilocybin and tribulosin Regulated area: 3 Organic contaminants and toxic substances |
P/65 (Heather L. et al.: Analytical Chemistry Insights, 7, 59-78, 2012) | ||
| 231 | Cereals and cereal products, herbal tea, spices | Determination of tropane alkaloids by LC-MS/MS atropine and scopolamine sum of atropine and scopolamine Regulated area: 3 Organic contaminants and toxic substances |
P/66 (RIKILT SOP A1070, RIKILT Wageningen) | ||
| 232 | Chocolate and chocolate confectionery | Determination of cocoa butter equivalents by GC/FID Regulated area: 3 Organic contaminants and toxic substances |
P/67 (ČSN EN ISO 23275-1; ČSN EN ISO 23275-2; ISO 11053:2009) | ||
| 233 | Foods of plant origin | Determination of citrinin by LC-MS/MS Regulated area: 3 Organic contaminants and toxic substances |
P/68 (Xiaofeng Ji: Journal of Food Science, 2015) | ||
| 234 | Foods, solid and liquid samples (including extracts) of plant materials | Determination of cannabinoids by LC-MS/MS Δ9-tetrahydrocannabinol (Δ9-THC) Δ9-tetrahydrocannabinolic acid (THCA-A) Δ9-tetrahydrocannabinol (sum of Δ9-THC and THCA-A expressed as Δ9-tetrahydrocannabinol) Δ8-tetrahydrocannabinol cannabinol (CBN) cannabidiol (CBD) tetrahydrocannabivarin (THCV) and hexahydrocannabinol Regulated area: 3 Organic contaminants and toxic substances |
P/69 (Deckers et al Aplikační list Agilent technologies; DE44398.4814583333) | ||
| 235 | Foods of plant origin | Determination of pyrrolizidine alkaloids by LC-MS/MS Regulated area: 3 Organic contaminants and toxic substances |
P/70 (EURL-MP-method_002, v3, 2019) | ||
| 236 | Foods of plant origin, baby and infant food | Determination of furan and related compounds by GC/MS furan 2-methylfuran 3-methylfuran Regulated area: 3 Organic contaminants and toxic substances |
P/71 (FDA, Determination of Furan in Foods, 2006) | ||
| 237 | Ethanol, spirit drinks | Determination of degradation products of denatonium benzoate (Bitrex) by GC/MS 2,6-dimethylaniline ethyl N-(2,6-xylyl) carbamate Bitrex (based on the presence of degradation products) Regulated area: 3 Organic contaminants and toxic substances |
P/72 | ||
| 238 | Foods | Determination of degradation products of caramel colours by LC-MS/MS 4-methylimidazole (4-MEI) 2-acetyl-4-tetrahydroxybutylimidazole (THI) Regulated area: 3 Organic contaminants and toxic substances |
P/73 (Wang J., Schnute W. C.: Journal of Agricultural and Food Chemistry, 60, 917-920, 2012) | ||
| 239 | Foods, food supplements | Determination of pharmaceuticals by LC-MS/MS ibutamoren Regulated area: 3 Organic contaminants and toxic substances |
P/74 (Plachká J. et al.: Analytica Chimica Acta 1152, 2021) | ||
| 240 | Vegetable oils | Determination of sterols and stigmastadiene by GC/MS cholesterol brassicasterol campesterol sitosterol stigmasterol and stigmastadiene Regulated area: 3 Organic contaminants and toxic substances |
P/76 (COI/T.20/Doc. No 11/Rev. 4; ČSN ISO 18252) | ||
Reference standards (332)
A/1
A/10
A/100
A/11
A/12
A/13
A/16
A/17
A/18
A/19
A/2
A/20
A/22
A/23
A/27
A/33
A/34
A/39
A/40
A/42
A/43
A/47
A/51
A/55
A/56
A/58
A/60
A/63
A/65
A/66
A/67
A/69
A/70
A/72
A/73
A/74
A/75
A/77
A/79
A/81
A/83
A/84
A/85
A/86
A/87
A/88
A/9
A/91
A/92
A/93
A/94
A/95
A/96
A/97
A/98
A/99
B/10
B/11
B/12
B/4
B/6
B/7
B/8
B/9
COI/T.20/Doc. No 11/Rev. 4
COI/T.20/Doc. No 19/Rev. 5 2019
COI/T.20/Doc. No 33/Rev. 1 2017
COI/T.20/Doc. No 34/Rev. 1 2017
COI/T.20/Doc. No 35/Rev. 1 2017
ISO 11053:2009
ISO 14502-2
ISO 2164
Nařízení (ES) č. 121/2008
Nařízení (ES) č. 273/2008, příloha XX
Nařízení (EU) č. 1169/2011
Nařízení (EU) č. 118/2010
Nařízení Komise (EHS) č. 1265/69 Příloha A, metoda 3
Nařízení Komise (ES) č. 2870/2000, příloha, metoda I A
Nařízení Komise (ES) č. 2870/2000, příloha, metoda III
Nařízení Komise (ES) č. 2870/2000, příloha, metoda III.3
Nařízení Komise (ES) č. 2870/2000, příloha, metoda VI
Nařízení Komise (ES) č. 2870/2000, příloha, metoda VIII
Nařízení Komise (EU) č. 974/2014
Nařízení Komise č. 2004/2002/ES
Nařízení Komise č. 2429/86/EHS
P/11
P/12
P/19
P/21
P/22
P/23
P/24
P/30
P/31
P/32
P/35
P/36
P/41
P/44
P/47
P/48
P/50
P/51
P/52
P/54
P/55
P/56
P/58
P/59
P/60
P/61
P/62
P/63
P/64
P/65
P/66
P/67
P/68
P/69
P/70
P/71
P/72
P/73
P/74
P/75
P/76
P/9
Prováděcí nařízení Komise (EU) č. 2026/344, příloha II
S/13
S/14
S/17
S/31
S/39
S/42
S/43
S/44
S/46
S/47
S/48
S/5
S/50
S/55
S/56
S/58
S/59
S/6
S/60
S/61
S/62
S/63
S/7
ČSN 46 3204:1987
ČSN 56 0020
ČSN 56 0115, čl. 24
ČSN 56 0115, čl. 28
ČSN 56 0115, čl. 29
ČSN 56 0115, čl. 30
ČSN 56 0116, čl. 49
ČSN 56 0116-10:1995
ČSN 56 0116-3
ČSN 56 0116-4
ČSN 56 0116-5
ČSN 56 0116-6
ČSN 56 0116-7
ČSN 56 0130-3, metoda A
ČSN 56 0130-4
ČSN 56 0130-6
ČSN 56 0146, čl. 15
ČSN 56 0146, čl. 75, 76
ČSN 56 0146, část 3, metoda A, B
ČSN 56 0146, část 4, metoda A, B
ČSN 56 0146, část 5
ČSN 56 0146, část 6
ČSN 56 0146-4
ČSN 56 0160 část 4
ČSN 56 0160, část 8
ČSN 56 0160, část 9
ČSN 56 0160-16
ČSN 56 0160-3
ČSN 56 0160-5, metoda A, B
ČSN 56 0160-7, metoda A, B, C, D
ČSN 56 0186 část 7
ČSN 56 0186, část 14
ČSN 56 0186-10
ČSN 56 0186-2
ČSN 56 0186-8
ČSN 56 0188, čl. 17
ČSN 56 0188, čl. 18
ČSN 56 0210, čl. 24
ČSN 56 0210, čl. 48
ČSN 56 0210, část 3
ČSN 56 0210, část 4, metoda A
ČSN 56 0210, část 5, metoda A
ČSN 56 0232, čl. 41
ČSN 56 0232, čl. 41, 43
ČSN 56 0240, část 3
ČSN 56 0240, část 6
ČSN 56 0240, část 7
ČSN 56 0240-2
ČSN 56 0240-5
ČSN 56 0240-9
ČSN 56 0245, čl. 20
ČSN 56 0245, čl. 22
ČSN 56 0246 čl. 32
ČSN 56 0246 část 11
ČSN 56 0246 část 12, metoda 1
ČSN 56 0246, čl. 46
ČSN 56 0246, část 10
ČSN 56 0246, část 13
ČSN 56 0246, část 14
ČSN 56 0246, část 15, metoda 1
ČSN 56 0246, část 18
ČSN 56 0246, část 8
ČSN 56 0290-3
ČSN 56 0290-6
ČSN 56 0305
ČSN 56 0577
ČSN 56 0578
ČSN 56 0607
ČSN 56 0608
ČSN 56 0610
ČSN 56 0611
ČSN 56 0614
ČSN 56 0616
ČSN 56 0617, mimo čl. 6.1
ČSN 56 0618
ČSN 560161-2
ČSN 57 0146, čl. 18, 19
ČSN 57 0146-3
ČSN 57 0157:1987
ČSN 57 0167:1985
ČSN 57 0185:1963, čl. 12
ČSN 57 5012:2001, příloha NA
ČSN 57 5013, čl. 7.3
ČSN 57 5020, čl. 7.3
ČSN 57 6021
ČSN 58 0110, čl. 57
ČSN 58 0112-4:1991
ČSN 58 0113, čl. 32, 34
ČSN 58 0114:2001, Metoda 2 a 3
ČSN 58 0120
ČSN 58 0120 čl. 28, 29
ČSN 58 0120, čl. 16, 17
ČSN 58 0120, čl. 19
ČSN 58 0120, čl. 21
ČSN 58 0703-11
ČSN 58 0703-4
ČSN 58 0703-5, metoda A
ČSN 58 0703-6
ČSN 58 0703-7
ČSN 58 0703-8
ČSN 58 0703-9
ČSN 58 1361
ČSN 58 1361 čl. 12
ČSN 58 1361 čl. 18
ČSN 58 1361, čl. 13
ČSN 58 1361, čl. 14
ČSN 58 1361, čl. 15
ČSN 58 1361, čl. 16
ČSN 58 1361, čl. 17
ČSN EN 1131
ČSN EN 1132
ČSN EN 1133
ČSN EN 1135
ČSN EN 1136
ČSN EN 1139
ČSN EN 1141
ČSN EN 12135
ČSN EN 12143
ČSN EN 12147
ČSN EN 12148
ČSN EN 12821
ČSN EN 12822
ČSN EN 12823-1
ČSN EN 12823-2
ČSN EN 12856
ČSN EN 13191-2
ČSN EN 14122
ČSN EN 14123
ČSN EN 14132
ČSN EN 14133
ČSN EN 14152
ČSN EN 14164
ČSN EN 14177
ČSN EN 14352
ČSN EN 14573
ČSN EN 14663
ČSN EN 15055
ČSN EN 15662
ČSN EN 15829
ČSN EN 16155
ČSN EN 16160
ČSN EN 16857
ČSN EN 17250
ČSN EN 1785
ČSN EN 1788
ČSN EN 18032
ČSN EN ISO 12966
ČSN EN ISO 13299
ČSN EN ISO 1666
ČSN EN ISO 18353-3
ČSN EN ISO 18465
ČSN EN ISO 19020
ČSN EN ISO 20483
ČSN EN ISO 23275-1
ČSN EN ISO 23275-2
ČSN EN ISO 3188
ČSN EN ISO 3593
ČSN EN ISO 3960
ČSN EN ISO 659
ČSN EN ISO 660
ČSN EN ISO 8968-1
ČSN ISO 10315
ČSN ISO 10362-1
ČSN ISO 11289
ČSN ISO 11294
ČSN ISO 1443
ČSN ISO 1743
ČSN ISO 18252
ČSN ISO 1841-1
ČSN ISO 1842
ČSN ISO 1871
ČSN ISO 2173
ČSN ISO 4387
ČSN ISO 750
ČSN ISO 763
ČSN ISO 8454
ČSN ISO 928
ČSN ISO 936
ČSN ISO 937
ČSN P CEN/TS 14537
ČSN P CEN/TS 17062