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ISO 13496:2000, Meat and meat products - Detection of colouring agents - Method using thin-layer chromatography

ISO TC 34/SC 6




[PDF.nw27] ISO 13496:2000, Meat and meat products - Detection of colouring agents - Method using thin-layer chromatography

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 |  2007-08-23 |  10.50 x.6 x8.25l, | File type: PDF | 24 pages

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This International Standard specifies a thin-layer chromatographic method for the detection of synthetic, water-soluble colouring agents in meat and meat products.The following colouring agents can be detected with the method:TartrazineQuinoline YellowSunset Yellow FCAmaranthPonceau 4RErythrosinePatent Blue VIndigotineBrilliant Black PNBlack 7984Fast Green FCFBlue VRS Synonyms and identity numbers of these colouring agents are listed in annex A.The plant colours and plan...

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