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GB/T 22251-2024: Determination of puerarin in health foods
Status: Valid GB/T 22251: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 22251-2024 | English | 199 |
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Determination of puerarin in health foods
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GB/T 22251-2024
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| GB/T 22251-2008 | English | 139 |
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Determination of puerarin in health foods
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GB/T 22251-2008
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PDF similar to GB/T 22251-2024
Basic data | Standard ID | GB/T 22251-2024 (GB/T22251-2024) | | Description (Translated English) | Determination of puerarin in health foods | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X83 | | Classification of International Standard | 67.050 | | Word Count Estimation | 10,181 | | Date of Issue | 2024-12-31 | | Date of Implementation | 2025-07-01 | | Older Standard (superseded by this standard) | GB/T 22251-2008 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 22251-2024: Determination of puerarin 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 22251-2008
Determination of Puerarin 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 22251-2008 "Determination of puerarin in health foods". Compared with GB/T 22251-2008, except for the structure
In addition to adjustments and editorial changes, the main technical changes are as follows.
a) The scope of application has been changed (see Chapter 1, Chapter 1 of the.2008 edition);
b) The content of the principles has been changed (see Chapter 4, Chapter 2 of the.2008 edition);
c) The requirements for reagents and materials have been changed (see Chapter 5, Chapter 3 of the.2008 edition);
d) The requirements for equipment have been changed (see Chapter 6, Chapter 4 of the.2008 edition);
e) Added the content of sample preparation (see 7.1), changed the sample processing method (see 7.2, 5.1 of the.2008 edition), changed the color
Spectrum reference conditions (see 7.3.1, 5.3 of the.2008 edition);
f) The detection limit and quantification limit of the method have been changed (see Chapter 10, Chapter 1 of the.2008 edition).
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 is proposed and coordinated by the National Technical Committee for Standardization of Special Foods (SAC/TC466).
This document was drafted by. Nanjing Food and Drug Administration, China Light Industry Technology Innovation Center Co., Ltd., China Inspection and Quarantine (Beijing) Testing Technology Co., Ltd.
Technology Co., Ltd., Jinpai Co., Ltd., Standex Pharmaceutical Technology (Qingdao) Co., Ltd., Infinitus (China) Co., Ltd., China Food Development
Fermentation Industry Research Institute Co., Ltd., Hebei Food Inspection Institute, Tianjin University of Science and Technology.
The main drafters of this document are. Sun Xiaojie, Zhong Qiding, Wu Zhuying, Wang Nan, Liu Ming, Li Qiang, Wang Wen, Zhang Cuiying, Huang Meishan, Shi Guohua, Yang Jun,
Wang Yanan, Chen Nannan, Guo Xinguang, Wang Yumei, Liu Yang, Zhang Yan, Zhou Jingyu, Gao Guiqin, Yang Feng, Tian Shimin.
The previous versions of this document and the documents it replaces are as follows.
---First published in.2008 as GB/T 22251-2008;
---This is the first revision.
Determination of Puerarin in Health Food
1 Scope
This document describes a method for the determination of puerarin in health foods by HPLC.
This document applies to puerarin in health foods in dosage forms such as soft capsules, hard capsules, tablets, powders, granules, oral liquids, and alcoholic preparations.
Determination.
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
Puerarin in the sample was extracted with 50% methanol solution, purified by solid phase extraction column if necessary, separated by high performance liquid chromatography, and detected by ultraviolet light.
The samples were detected by the external standard method, and the qualitative analysis was based on the retention time.
5 Reagents and 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 Methanol (CH4O). chromatographically pure.
5.1.3 Methanol (CH4O).
5.1.4 Acetonitrile (CH3CN). chromatographic grade.
5.1.5 Phosphoric acid (H3PO4). high purity.
5.1.6 Petroleum ether. boiling range 30℃~60℃.
5.2 Reagent preparation
5.2.1 0.1% (volume fraction) phosphoric acid solution. measure 1.0 mL of phosphoric acid (5.1.5), dilute to 1000 mL with water, and mix well.
5.2.2 50% (volume fraction) methanol solution. Take 50 mL of methanol (5.1.3), dilute to 100 mL with water, and mix well.
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