SN/T 4140-2015 English PDFUS$669.00 · In stock
Delivery: <= 5 days. True-PDF full-copy in English will be manually translated and delivered via email. SN/T 4140-2015: Determination of heterocyclic amines in fish sausage and essence for export.LC-MS/MS method Status: Valid
Basic dataStandard ID: SN/T 4140-2015 (SN/T4140-2015)Description (Translated English): Determination of heterocyclic amines in fish sausage and essence for export.LC-MS/MS method Sector / Industry: Commodity Inspection Standard (Recommended) Classification of Chinese Standard: X20 Word Count Estimation: 29,231 Date of Issue: 2015-02-09 Date of Implementation: 2015-09-01 Regulation (derived from): State-Quality-Inspection-Accreditation [2015] 59 Issuing agency(ies): General Administration of Customs Summary: This standard specifies the sample preparation HPLC export of food and food additives and 14 kinds of heterocyclic amines - MS/MS assay methods. This standard applies to meat sausage, jerky and lemon flavor, salty flavor Determination of 14 heterocyclic amines. SN/T 4140-2015: Determination of heterocyclic amines in fish sausage and essence for export.LC-MS/MS method---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 heterocyclic amines in fish sausage and essence for export. LC-MS/MS method People's Republic of China Entry-Exit Inspection and Quarantine Industry Standard Export a variety of fish sausages and flavors Determination of heterocyclic amines by liquid chromatography-mass spectrometry/mass spectrometry LC-MS/MSmethod Released on.2015-02-09 2015-09-01 implementation People's Republic The General Administration of Quality Supervision, Inspection and Quarantine issued ForewordThis 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. Shanghai Entry-Exit Inspection and Quarantine Bureau of the People's Republic of China, Xinjiang Entry and Exit Inspection of the People's Republic of China Epidemic situation. The main drafters of this standard. Zhao Shanzhen, Zhou Yao, Yi Xionghai, Cao Chen, Qu Li, Guo Dehua, Deng Xiaojun, Li Fengge, Su Min. Export a variety of fish sausages and flavors Determination of heterocyclic amines by liquid chromatography-mass spectrometry/mass spectrometry1 ScopeThis standard specifies 1-methyl-9H-pyridine [4,3-b]pyrene (Harman), 9H-pyridine [4,3-b] in export foods and food additives. Norharman, 2-amino-9H-pyridine [2,3-b]indole (AaC), 2-amino-3-methyl-9H-pyridine [2,3-b]吲哚 (MeAaC), 2-amino-1,6-dimethylimidazo-[4,5-b]pyridine (DMIP), 3-amino-1,4-dimethyl-5H-pyrido[4,3- b]吲哚 (Trp-P-1), 3-amino-1-methyl-5H-pyridine [4,3-b]indole (Trp-P-2), 2-amino-3-methylimidazole-[4, 5-f]quinoline (IQ), 2-ammonia 3-,4-dimethylimidazolium-[4,5-f]quinoline (MeIQ), 2-amino-3-methylimidazolium-[4,5-f]quinoxaline (IQx), 2- Amino-3,8-dimethyl Imidazo-[4,5-f]quinoxaline (8-MeIQx), 2-amino-3,7,8-trimethylimidazolium-[4,5-f]quinoxaline (7,8-DiMeIQx ), 2-amino- 3,4,8-trimethylimidazolium-[4,5-f]quinoxaline (4,8-DiMeIQx), 2-amino-1-methyl-6phenylimidazole-[4,5-b] Pyridine (PhIP), etc. Preparation of 14 heterocyclic amines and liquid chromatography-mass spectrometry/mass spectrometry. This standard applies to the determination of 14 kinds of heterocyclic amines in fish sausage, meat emulsion, lemon flavor and salty flavor.2 Method summaryThe heterocyclic amines in the sample were extracted with acetonitrile, and some of the lipid impurities were removed by n-hexane; the heterocyclic amines in the essence were extracted with methanol. Take and adjust to pH 5.5~6.5. The extract was purified by solid phase extraction cartridge, detected by liquid chromatography-mass spectrometry/mass spectrometry, and quantified by internal standard method.3 reagent materialsUnless otherwise stated, the reagents used were of analytical grade and the water was deionized water. 3.1 Acetonitrile. High performance liquid chromatography grade. 3.2 Methanol. High performance liquid chromatography grade. 3.3 Hexane. High performance liquid chromatography grade. 3.4 Formic acid. high performance liquid chromatography grade. 3.5 Concentrated hydrochloric acid. concentration 36%~38%. 3.6 Ammonia. The concentration is 25%~28%. 3.7 Sodium hydroxide. 3.8 Ammonium formate. High performance liquid chromatography grade. 3.9 0.1mol/L hydrochloric acid solution. Accurately measure 9mL concentrated hydrochloric acid (3.5), dilute to 1L with water. 3.10 0.1mol/L sodium hydroxide solution. Accurately weigh 4.0g sodium hydroxide (3.7), dilute to 1L with water. 3.11 10mmol/L ammonium formate solution. accurately weigh 0.63g ammonium formate (3.8), dilute to 1L with water. 3.12 Acetonitrile with 0.1% formic acid. Accurately measure 1 mL of formic acid (3.4) and dilute to 1 L with acetonitrile. 3.13 Methanol-ammonia (90 10, by volume). Measure 90 mL of methanol (3.2), add 10 mL of ammonia (3.6), and mix. Now available. 3.14 Standards. See Appendix A. 3.15 Standard stock solution. Take an appropriate amount of standard (3.14), dissolve to a final concentration of 500 μg/mL with methanol, and avoid -18 °C Store frozen. 3.16 Standard intermediate solution. Dilute standard stock solution (3.15) with methanol to a final concentration of 10μg/mL, and chill at 4°C ...... |
