DIN EN ISO 18862 E 2018-07 PDF

Full title and description

STB DIN EN ISO 18862 E 2018-07 — Coffee and coffee products — Determination of acrylamide — Methods using HPLC‑MS/MS and GC‑MS after derivatization. This designation refers to the DIN/CEN English-language edition dated 1 July 2018 (E version) of the international method originally published as ISO 18862:2016; the content specifies sample extraction, SPE clean‑up, derivatization and determination by HPLC‑MS/MS or GC‑MS for acrylamide in roasted/soluble coffee, substitutes and related products.

Abstract

Specifies validated analytical procedures for quantifying acrylamide in coffee and coffee products. Methods use aqueous extraction, solid‑phase extraction clean‑up, chemical derivatization and instrumental analysis by high‑performance liquid chromatography with tandem mass spectrometric detection (HPLC‑MS/MS) or by gas chromatography with mass spectrometric detection (GC‑MS). Method validation covered roasted and soluble coffees, coffee substitutes and related products over a reported concentration range (~53 µg/kg to ~612 µg/kg).

General information

• Status: Published as a DIN/CEN "E" English edition (DIN EN ISO 18862 E 2018‑07 — early national/committee English edition); later adopted as EN ISO 18862:2019 and originates from ISO 18862:2016.
• Publication date: 2018‑07‑01 (DIN EN ISO 18862 E — English edition); original ISO publication 2016‑07‑11; EN adoption published in late 2019 (December 2019).
• Publisher: Deutsches Institut für Normung (DIN) for the DIN edition; International Organization for Standardization (ISO) is the original publisher; CEN for the European adoption.
• ICS / categories: 67.140.20 — Coffee and coffee substitutes; food analysis / food products.
• Edition / version: "E" (English) DIN/CEN edition dated 2018‑07; based on ISO 18862:2016 (Edition 1, 2016).
• Number of pages: Varies by publisher/issue — ISO original: 19 pages (ISO 18862:2016); EN adoption documents and national publications include additional front matter (EN editions reported ~27 pages; some DIN/E listings show 51 pages).

Scope

Provides laboratory procedures for extraction, clean‑up, derivatization and instrumental determination of acrylamide in coffee and coffee products. The standard is intended to produce reliable, validated quantitative results for a range of coffee matrices (roasted coffee, soluble coffee, coffee substitutes and processed coffee products) and includes provisions for method validation, quality controls and reporting of results.

Key topics and requirements

• Sample extraction with water and subsequent clean‑up by solid‑phase extraction (SPE).
• Chemical derivatization step (as described) to render acrylamide amenable to HPLC‑MS/MS or GC‑MS quantification.
• Instrumental determination using HPLC‑MS/MS (preferred for many matrices) and GC‑MS as alternatives.
• Method validation results reported across a working range ~53 µg/kg to ~612.1 µg/kg (matrix‑dependent), with guidance on recovery, precision and limits of quantification.
• Requirements for calibration, use of appropriate internal standards, quality control samples and documentation of analytical uncertainty.

Typical use and users

Used by food testing laboratories, coffee and beverage industry quality control teams, regulatory food safety authorities and research laboratories conducting routine monitoring or compliance testing for acrylamide in coffee and coffee‑derived products. Laboratories implement the procedures for official control, product development and consumer safety assessments.

Related standards

Relevant related documents include EN/ISO methods for acrylamide determination in other food matrices (for example methods covered in EN 16618 / EVS‑EN 16618 and other national coffee‑analysis documents such as older DIN methods like DIN 10785). These related standards provide alternative LC‑MS/MS approaches or matrix‑specific guidance.

Keywords

Acrylamide; coffee; coffee products; HPLC‑MS/MS; GC‑MS; derivatization; solid‑phase extraction (SPE); method validation; food analysis; ISO 18862; EN ISO 18862; DIN.

FAQ

Q: What is this standard?

A: It is the DIN/CEN English edition (E version) of ISO 18862, covering analytical methods for the determination of acrylamide in coffee and coffee products using HPLC‑MS/MS and GC‑MS after derivatization. The original international standard was published as ISO 18862:2016.

Q: What does it cover?

A: The document describes sample extraction, SPE clean‑up, derivatization chemistry and instrumental analysis (HPLC‑MS/MS and GC‑MS), together with validation data and quality control requirements for a range of coffee matrices. Validation data in the original study show a working concentration range of approximately 53 µg/kg to 612.1 µg/kg for the tested matrices.

Q: Who typically uses it?

A: Accredited analytical laboratories, coffee industry QC and R&D groups, and food safety/regulatory laboratories use this standard for routine monitoring, compliance testing and method harmonization in analyses of acrylamide in coffee products.

Q: Is it current or superseded?

A: The ISO original (ISO 18862:2016) and national/EN adoptions have been the active documents for this method. Note that standards are periodically reviewed and may be revised or republished; ISO records indicate review/revision activity after 2016 and an updated lifecycle entry toward 2025 (check your national body or ISO/CEN for the absolute latest status before use).

Q: Is it part of a series?

A: It is a method‑specific ISO standard within the food‑analysis domain (ISO/TC 34). It is related to other standards for acrylamide determination and broader food‑analysis methods (e.g., EN/ISO methods and national analytical standards). Users commonly consult EN ISO 18862 alongside other acrylamide methods and matrix‑specific procedures.

Q: What are the key keywords?

A: Acrylamide; coffee; derivatization; HPLC‑MS/MS; GC‑MS; solid‑phase extraction; method validation; food safety; ISO 18862; EN ISO 18862.