ERMBC211
Rice flour (Total As and As species)
ERM®, certified reference material
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About This Item
UNSPSC Code:
77101502
NACRES:
NA.24
Recommended Products
grade
certified reference material
Agency
ERM®
manufacturer/tradename
JRC
application(s)
food and beverages
format
matrix material
storage temp.
−20°C
General description
Certified for the mass fractions of total arsenic, the sum of arsenite/arsenate and dimethylarsinic acid
Analysis Note
For more information please see:
ERMBC211
ERMBC211
Other Notes
Certified for the analytes listed below. See certificate for values and more details
Trace Elements / Metallorganics: Dimethylarsinic acid, Total Arsenic (As), The sum of arsenite and arsenate
Matrix Group: Nuts, Soy, Edible Oils and Fats
Trace Elements / Metallorganics: Dimethylarsinic acid, Total Arsenic (As), The sum of arsenite and arsenate
Matrix Group: Nuts, Soy, Edible Oils and Fats
Legal Information
ERM is a registered trademark of European Commission
Storage Class Code
11 - Combustible Solids
WGK
WGK 3
Flash Point(F)
Not applicable
Flash Point(C)
Not applicable
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Arsenic in rice and other foods--reply.
Ana Navas-Acien et al.
JAMA internal medicine, 174(2), 298-299 (2014-02-05)
Sandra Munera-Picazo et al.
Journal of food science, 79(1), T122-T128 (2013-12-10)
Celiac disease is an autoimmune disease that affects the villi of the small intestine causing abdominal pain, gas, diarrhea, or bad absorption due to gluten intolerance. The only treatment for this disease consists of a lifelong gluten free diet; this
Sumontha Nookabkaew et al.
Journal of agricultural and food chemistry, 61(28), 6991-6998 (2013-07-19)
Human exposure to arsenic (As) via rice consumption is of increasing concern. In the present study, the extraction and HPLC-ICP-MS analysis for As speciation in rice were investigated. A simple extraction with water and digestion with α-amylase followed by the
Toni Llorente-Mirandes et al.
Food chemistry, 147, 377-385 (2013-11-12)
The present study arose from the need to determine inorganic arsenic (iAs) at low levels in cereal-based food. Validated methods with a low limit of detection (LOD) are required to analyse these kinds of food. An analytical method for the
W Maher et al.
Environmental science & technology, 47(11), 5821-5827 (2013-04-30)
The measurement of As species in rice is normally accomplished by extraction followed by HPLC-ICPMS analysis. This method, however, has not been comprehensively validated by comparing these speciation results with XANES, which does not require sample extraction, due to the
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