Annex to the Accreditation Certificate D-PL according to DIN EN ISO/IEC 17025:2005

Transcription

1 Deutsche Akkreditierungsstelle GmbH Annex to the Accreditation Certificate D-PL according to DIN EN ISO/IEC 17025: Period of validity: to Holder of certificate: GfL Gesellschaft für Lebensmittel-Forschung mbh Landgrafenstraße 16, Berlin Tests in the fields: physical, chemical und organoleptic testing of fruit juices, nectars, vegetable juices and soft drinks as well as their semi-finished materials and raw materials: general and descriptive analysis quality parameters authenticity testing residues and contaminants nutritional analysis and secondary plant metabolites Abbreviations used: see last page The testing laboratory is permitted, without being required to inform and obtain prior approval from DAkkS, to use standards or equivalent testing methods listed here with different issue dates. The laboratory maintains a current list of all testing methods within the flexible scope of accreditation. This document is a translation. The definitive version is the original German annex to the accreditation certificate. 1/8

2 1 General and descriptive analysis ASU L IFU No 25 IFU No 1A IFU No 8 IFU No 3 IFU No IFU No 60 IFU No 70 GfL GfL008, Bostwick Analysis of food- Sensory test methods Expert report for the judgement of conformity with food law Sensory testing of fruit juices Determination of the relative density in fruit juices Determination of soluble dry matter in fruit juices Determination of titratable acidity in fruit juices Color value by Lovibond in fruit juices in fruit juices Determination of the centrifugeable pulp in fruit juices Content of cells in pulps and juices Determination of color value of food (Hunter-Lab) Determination of the flow properties of food with the Bostwick Consistometer 2 Quality parameters ISO AOAC Chapter Apple Juice, Concentrates and Beverages containing apple juice; determination of patulin content; part 1: method using highperformance liquid chromatography (Modification: here in fruit juices and fruit products) Howard mould counting in food Period of validity: to Translation - 2/8

3 IFU No 52 IFU No 53 IFU No 5 IFU No 66 IFU No 69 IFU No IFU No IFU No GfL062, LC GfL003, LC-MS GfL049, LC IFU No GfL-020; UV Determination of alcohol in fruit juices, enzymatic Determination of lactic acid in fruit juices, enzymatic Determination of volatile acids in fruit juices Determination of acetic acid in fruit juices, enzymatic Determination of hydroxymethylfurfural (HMF) in fruit and vegetable juices by HPLC Determination of D-gluconic acid in grape juice; enzymatic Determination of glycerol in grape juice, enzymatic Determination of fumaric acid in fruit and vegetable juices by HPLC Determination of Ochratoxin A in food by Immunoaffinity Chromatography / HPLC Determination of Aloin in Aloe Vera Juice / Concentrates and Products using LC-MS / MS Determination of limonin in citrus juices and concentrates by HPLC Determination of ergosterol in fruit and vegetable products by HPLC Determination of diacetyl in fruit juices, photometric 3 Authenticity testing CEN/TC 174 N Determination of polymethoxylated flavones (PMF) in citrus fruits by HPLC (Modification: modified HPLC method) Period of validity: to Translation - 3/8

4 ASU L IFU No IFU No 33 IFU No 49 IFU No 58 IFU No 54 IFU No 55 IFU No 56 IFU No 57 IFU No 59 IFU No 64 IFU No 67 IFU No IFU No 78A 2004 Determination of concentrations and enantiomeric ratios of chiral aroma substances in food (version SDE) (Modification: including determination of aroma index and sum of ester) Determination of pectin in fruit juices Determination of sodium, potassium, calcium and magnesium in fruit juices Determination of proline in fruit juices Determination of heperidin and naringin in fruit and vegetable juices by HPLC Determination of D-isocitric acid in fruit juices, enzymatic Determination of glucose and fructose in fruit juices, enzymatic Determination of sucrose in fruit juices, enzymatic Determination of free amino acids in fruit juices by HPLC Determination of total carotenoids as well as individual carotenoid groups in fruit juices Determination of D-malic acid in fruit juices, enzymatic Determination of sugars and sorbitol in fruit juices by HPLC Detection of anthocyanins in fruit and vegetable juices by HPLC (fingerprint) Determination of galacturonic acid in fruit and vegetable juices by High Performance Anion Exchange chromatography (Modification: Detection of further fruit acids) Period of validity: to Translation - 4/8

5 GfL025, LC -05 GfL026, LC GfL104, GC GfL-δ 13C-Zucker GfL-δ D Generating of a polyphenol fingerprint in fruit juices by HPLC Determination of the carotenoid composition in fruit juices and fruit juice concentrates by HPLC (Fingerprint) Detection of the addition of invert sugar, glucose syrup and fructoline in fruit juices using GC (IFU Rec.4, Low method) Determination of the 13C / 12C carbon isotope ratio of Sugar in fruit juice Determination of the 2H/1H- hydrogen isotope ratio in organic compounds 4 Residues and contaminants DIN ASU L / ASU L / ASU L / ASU L / ASU L Determination of selected easily volatile organic compounds in water - Method using gas chromatography and mass spectrometry by static headspace technique (HS-GC-MS) (Modification: Benzene in alcohol-free soft drinks) Analysis of food - Determination of trace elements in food; Part 2: Determination of iron, copper, manganese and zinc by flame atomic absorption spectroscopy (AAS) Analysis of food Determination of trace elements in food; Part 3: Determination of lead, cadmium, chromium and molybdenum by graphite furnace atomic absorption spectroscopy (GFAAS) after pressure digestion Analysis of food Determination of trace elements in food Part 4: Determination of mercury by cold-vapour atomic absorption spectrometry (CVAAS) after pressure digestion Analysis of food; Determination of trace elements in food Part 6: Determination of total arsenic by hydride generation atomic absorption spectrometry (HGAAS) Modular multimethod for determination of pesticide residues in food; (Modification: including determination of ortho-phenylphenol and biphenyl in food by GC-MS/MS) Period of validity: to Translation - 5/8

6 ASU L ASU L ASU L / DFG W DFG S IFU No 7a 2015 GfL102, GC-MS GfL095, GC-MS GfL101, GC-MS/MS GfL018, IC GfL056, LC-MS Determination of ethephone in vegetable food by headspace gas chromatography Determination of chlormequat and mepiquat in non-fatty food by HPLC-MS/MS Analysis of foodstuffs Multimethod for determination of pesticide residues in vegetable food by GC-MS(/MS) or LC-MS/MS after acetonitril extraction/ disposition and cleanup by dispersive SPE (QuEChERS) Determination of phenoxyalkanecarboxylic acids in food by GC/ECD Determination of methyl carbamates in food by GC-MS/MS Determination of total sulfur dioxide (SO 2) in fruit juices Determination of furan in food by headspace GC-MSD Determination of 2-ethylhexanoic acid in food by GC-MSD Determination of phthalates, adipates, PCBs and other NIAS in food by GC-MS/MS after extraction Determination of cyanide in stone fruit juices by HPLC Determination of natamycin in fruit juices and concentrates using LC-MS/MS 5 Nutritional analysis and secondary plant metabolites DIN CEN-TC 275 WG9N Determination of vitamin B1 in fruit juices by HPLC Determination of total-vitamin C in fruit juices by HPLC Period of validity: to Translation - 6/8

7 ASU L / ASU L Analysis of food Determination of trace elements in food Part 5: Determination of selenium by hydride generation atomic absorption spectrometry (HGAAS) Analysis of food Enzymatic determination of inulin in food; enzymatic method ASU L (EG) ASU L AOAC GfL068, LC GfL035, UV GfL067, LC -05 GfL036, Folin-Ciocalteau GfL078, UV GfL088, LC GfL011, LC IFU No 79, IFU No 17a Determination of the erucic acid content of oilseeds, which have been accepted by the intervention agencies (Modification: Determination of trans-fatty acids) Determination of the content of lycopene in tomato paste Determination of dietary fiber (including soluble and insoluble) in food Determination of trans-resveratrol in grape juice by HPLC Determination of the total anthocyanin content in red fruits and fruit products, spectrophotometrical Determination of ellagic acid in fruit juices by HPLC Determination of the total phenols in fruit and vegetable juices using the Folin-Ciocalteau method Determination of the antioxidative capacity of fruit juices, wines and spirits (TEAC decolorization), photometric Determination of vitamin B6 in fruit juices and -concentrates by HPLC Determination of beta-carotene and alpha-carotene in fruit juices by HPLC Determination of sugar alcohols in fruit and vegetable juices by ion chromatography and electrochemical detection Determination of L-ascorbic acid in fruit juices by HPLC Period of validity: to Translation - 7/8

8 Abbreviations used: AOAC Official Methods of Analysis / Assoc. of Official Analytical Chemists ASU Official Collection of Methods of Analysis on the basis of 64 German Foodstuffs and Feed Act (LFGB) CEN European Committee for Standardization DIN Deutsches Institut für Normung e.v. (German Institute for Standardization) DFG German Research Foundation GfL In-house method of the GfL mbh IEC International Electrotechnical Commission IFU The International Federation of Fruit Juice Producers ISO International Organization for Standardization Period of validity: to Translation - 8/8