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ISO 13496:2021-ed.2.0
Meat and meat products — Detection and determination of colouring agents
Translate name
STANDARD published on 12.8.2021
The information about the standard:
Designation standards: ISO 13496:2021-ed.2.0
Publication date standards: 12.8.2021
SKU: NS-1031936
The number of pages: 57
Approximate weight : 171 g (0.38 lbs)
Country: International technical standard
Category: Technical standards ISO
The category - similar standards:
Annotation of standard text ISO 13496:2021-ed.2.0 :
Description / Abstract: 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.
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