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GB/T 22249-2024: Determination of lycopene in health foods
Status: Valid GB/T 22249: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 22249-2024 | English | 279 |
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Determination of lycopene in health foods
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GB/T 22249-2024
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| GB/T 22249-2008 | English | 139 |
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Determination of lycopene in health foods
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GB/T 22249-2008
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PDF similar to GB/T 22249-2024
Basic data | Standard ID | GB/T 22249-2024 (GB/T22249-2024) | | Description (Translated English) | Determination of lycopene in health foods | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X83 | | Classification of International Standard | 67.050 | | Word Count Estimation | 14,160 | | Date of Issue | 2024-12-31 | | Date of Implementation | 2025-07-01 | | Older Standard (superseded by this standard) | GB/T 22249-2008 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 22249-2024: Determination of lycopene in health foods---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.
ICS 67.050
CCSX83
National Standard of the People's Republic of China
Replace GB/T 22249-2008
Determination of Lycopene in Health Food
Released on 2024-12-31
2025-07-01 Implementation
State Administration for Market Regulation
The National Standardization Administration issued
Foreword
This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for standardization work Part 1.Structure and drafting rules for standardization documents"
Drafting.
This document specifies the technical requirements related to food quality. For food safety requirements, please refer to relevant laws, regulations, policies and food safety standards.
document.
This document replaces GB/T 22249-2008 "Determination of lycopene in health foods".
In addition to structural adjustments and editorial changes, the main technical changes are as follows.
a) The sample preparation and processing methods have been changed (see 7.1, 7.2, 5.1 of the.2008 edition);
b) The chromatographic reference conditions have been changed (see 7.3, 5.3 of the.2008 edition);
c) The detection limit and quantification limit have been changed (see Chapter 10, Chapter 1 of the.2008 edition);
d) Added the calibration method for lycopene standard stock solution (see Appendix A).
Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents.
This document was proposed and coordinated by the National Technical Committee for Standardization of Special Foods (SAC/TC466).
This document was drafted by. China Light Industry Technology Innovation Center Co., Ltd., Zhejiang Provincial Institute of Food and Drug Inspection, China Food Fermentation Industry Research Institute
Institute Co., Ltd., Chenguang Biotechnology Group Co., Ltd., Nanjing Zhongke Pharmaceutical Co., Ltd., Xianle Health Technology (Guangdong) Co., Ltd.
Infinitus (China) Co., Ltd., Guangdong Changxing Biotechnology Co., Ltd., DSM (China) Co., Ltd., Changji Hui Autonomous Prefecture
Inspection and Testing Center, Hebei Chenguang Testing Technology Service Co., Ltd., Xinjiang Xinqie Food Co., Ltd., Perfect (Guangdong) Daily Necessities Co., Ltd.
Company, Guangdong Health Products Chamber of Commerce.
The main drafters of this document are. Zhong Qiding, Liang Jingjing, Wang Daobing, Lian Yunhe, Chen Nannan, Zhou Yajie, Huang Zhaorong, Xu Weiyi, Liang Nan, Wang Xiaoyan,
Ma Xiaochun, Yang Qingshan, Yu Chunshan, Li Xiaomin, Jiao Changya, Wu Zhuying, Xu Xiaoying, Liu Ming, Guo Xinguang, Chen Bilian, Yuan Rui, Qian Yifan, Xie Rongxiong,
Li Qing, Chen Jingshan, Mao Xuedan, Jiao Liwei, Xiong Suyu, Yin Guangling, Yan Jiangang, Huang Minxin, Ma Pengfei, Hong Meiling.
The previous versions of this document and the documents it replaces are as follows.
---First published in.2008 as GB/T 22249-2008;
---This is the first revision.
Determination of Lycopene in Health Food
1 Scope
This document describes a method for the determination of lycopene in health foods by HPLC.
This document is applicable to the determination of lycopene in health foods in dosage forms such as soft capsules, hard capsules, tablets, and powders.
2 Normative references
The contents of the following documents constitute the essential clauses of this document through normative references in this document.
For referenced documents without a date, only the version corresponding to that date applies to this document; for referenced documents without a date, the latest version (including all amendments) applies to
This document.
GB/T 6682 Specifications and test methods for water used in analytical laboratories
3 Terms and definitions
There are no terms or definitions that require definition in this document.
4 Principle
The lycopene in the non-microencapsulated sample was extracted or dissolved by an organic solvent to obtain a sample solution; the microencapsulated sample was treated with an ammonia-phosphate buffer solution
After the cell wall was broken, the lycopene in the sample was dispersed into the solution, and tetrahydrofuran was added to dissolve it to obtain the sample solution.
The products were separated by HPLC and detected by UV detector. The products were qualitatively identified by retention time and quantitatively identified by external standard method.
5 Reagents or materials
Unless otherwise specified, only analytical grade reagents were used.
5.1 Reagents
5.1.1 Water. Grade 1 water as specified in GB/T 6682.
5.1.2 Ethanol (C2H5OH).
5.1.3 Petroleum ether. boiling range 60℃~90℃.
5.1.4 N,N-Dimethylformamide (C3H7NO). chromatographically pure.
5.1.5 Preparation of ammonia-phosphate buffer solution. Measure 143 mL of ammonia water, add it to 857 mL of water, mix well, and adjust the pH to 5.5 with phosphoric acid.
9.8±0.1.
5.1.6 Preparation of 0.025% 2,6-di-tert-butyl-p-cresol (BHT) tetrahydrofuran solution. Weigh 0.25 g (accurate to 0.1 mg) of BHT and
Add tetrahydrofuran to 1 L and mix well.
5.1.7 Preparation of 0.5% BHT dichloromethane solution. Weigh 2.5 g (accurate to 0.1 mg) BHT into a brown glass container and
After ultrasonic dissolution with 100 mL of dichloromethane (chromatographic grade), cool to room temperature, transfer to a 500 mL brown volumetric flask, and
Transfer to a brown reagent bottle and store in a sealed container at room temperature away from light. The shelf life is 3 months.
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