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BSI BS ISO 13496:2021

Meat and meat products. Detection and determination of colouring agents
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BSI BS ISO 13496:2021

Meat and meat products. Detection and determination of colouring agents

PUBLISH DATE 2021
PAGES 64
BSI BS ISO 13496:2021

This document specifies a detection method using thin-layer chromatography and a determination method using high performance liquid chromatography (HPLC) for synthetic colouring agents in meat and meat products.

This document specifies the HPLC method as the reference method.

This document is applicable to meat and meat products, including livestock and poultry products.

The method using thin-layer chromatography can detect the following colouring agents:

— Tartrazine — Patent Blue V
— Quinoline Yellow — Indigotine
— Sunset Yellow FCF — Brilliant Black PN
— Amaranth — Black 7984
— Ponceau 4R — Fast Green FCF
— Erythrosine — Blue VRS

Synonyms and identity numbers of these colouring agents are listed in Annex A. The plant colours and plant extracts which have been observed not to interfere with this method are listed in B.1. Natural colours which in some cases have been shown to interfere with this method are listed in B.2.

The method using HPLC can detect the following colouring agents:

— Tartrazine — Allura Red AC
— Amaranth — Brilliant Blue FCF
— Ponceau 4R — New Red
— Sunset Yellow FCF — Carmoisine
— Erythrosine — Indigotine

Chromatograms of these standard reference colours are shown in Annex D.

SDO BSI: British Standards Institution
Document Number ISO 13496
Publication Date Aug. 17, 2021
Language en - English
Page Count 64
Revision Level
Supercedes
Committee W/-
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