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SN/T 4047-2014: Determination of 4-hydroxybenzoic acid ester in food for export
Status: Valid
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| SN/T 4047-2014 | English | 1109 |
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Determination of 4-hydroxybenzoic acid ester in food for export
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SN/T 4047-2014
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PDF similar to SN/T 4047-2014
Basic data | Standard ID | SN/T 4047-2014 (SN/T4047-2014) | | Description (Translated English) | Determination of 4-hydroxybenzoic acid ester in food for export | | Sector / Industry | Commodity Inspection Standard (Recommended) | | Classification of Chinese Standard | X04 | | Classification of International Standard | 67.050 | | Word Count Estimation | 45,469 | | Date of Issue | 12/1/2014 | | Date of Implementation | 5/1/2015 | | Quoted Standard | GB/T 6682 | | Regulation (derived from) | State-Quality-Inspection-accreditation [2014] 614 | | Issuing agency(ies) | General Administration of Customs | | Summary | This standard specifies the export of food in methyl paraben, ethyl paraben, isopropyl p-hydroxybenzoate, propyl paraben, isobutyl p-hydroxybenzoate, butyl paraben high performance liquid chromatography and high performance liquid chromatography - mass sp | SN/T 4047-2014: Determination of 4-hydroxybenzoic acid ester in food for export---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Determination of 4-hydroxybenzoic acid ester in food for export
People's Republic of China Entry-Exit Inspection and Quarantine Industry Standard
Determination of parabens in exported foods
Released on.2014-11-19
2015-05-01 implementation
People's Republic
The General Administration of Quality Supervision, Inspection and Quarantine issued
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
Please note that some of the contents of this document may involve patents. Publication of this document
The organization is not responsible for identifying these patents.
This standard is proposed and managed by the National Certification and Accreditation Administration.
This standard was drafted. Chongqing Entry-Exit Inspection and Quarantine Bureau of the People's Republic of China.
The main drafters of this standard. Cao Shurui, Tang Baibin, Tu Hongyu, Zheng Xiaoling, Yan Cunxian, Zhang Lei.
Determination of parabens in exported foods
1 Scope
This standard specifies methylparaben, ethyl p-hydroxybenzoate, isopropyl p-hydroxybenzoate, p-hydroxybenzene in exported foods.
High performance liquid chromatography and high performance liquid chromatography-mass spectrometry/mass spectrometry for the content of propyl formate, isobutyl p-hydroxybenzoate and butyl p-hydroxybenzoate
Test method.
This standard applies to bitter gourd, apple, canned meat, applesauce, bean paste filling, vinegar, soy sauce, bean paste, milk, dairy drink, carrot juice,
High performance liquid chromatography and high performance liquid chromatography-mass spectrometry/mass spectrometry for the determination of six parabens in foods such as orange juice and carbonated beverages
Determination.
2 Normative references
The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article.
Pieces. For undated references, the latest edition (including all amendments) applies to this document.
GB/T 6682 analytical laboratory water specifications and test methods
3 Preparation and preservation of samples
3.1 Preparation of samples
3.1.1 bitter gourd, apple
A representative sample of 500 g was taken, and the edible portion was chopped, and the sample was processed into a slurry by a masher. Mix well, load into the container, dense
Close and mark the mark.
3.1.2 Bean paste filling
A representative sample of 500 g was taken, and after the food pie was peeled, the bean paste filling was taken out and the sample was processed into a powder by a masher. Mix and load
Inside the container, seal and mark it.
3.1.3 Canned food
A representative sample of 500 g was taken, and after the package was removed, the sample was processed into a paste by a masher. Mix well, place in container, sealed and marked
mark.
3.1.4 vinegar, soy sauce, milk drink, milk, carbonated drink, orange juice, carrot juice, applesauce, bean paste
Take a representative sample of 500g, remove the package, mix it, put it into the container, seal it and mark it.
3.2 Storage of samples
Bitter gourd, apple, canned meat, applesauce, bean paste, vinegar, soy sauce, bean paste, milk, dairy drink, carrot juice, orange juice and carbonated drink
Samples such as materials are stored at 0 °C ~ 4 °C.
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