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SN/T 4890-2017 English PDF

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SN/T 4890-2017: Determination of curcuminoids in foodstuffs for export. HPLC method and HPLC-MS/MS method
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SN/T 4890-2017English369 Add to Cart 4 days [Need to translate] Determination of curcuminoids in foodstuffs for export. HPLC method and HPLC-MS/MS method Valid SN/T 4890-2017

PDF similar to SN/T 4890-2017


Standard similar to SN/T 4890-2017

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Basic data

Standard ID SN/T 4890-2017 (SN/T4890-2017)
Description (Translated English) Determination of curcuminoids in foodstuffs for export. HPLC method and HPLC-MS/MS method
Sector / Industry Commodity Inspection Standard (Recommended)
Classification of Chinese Standard X04
Word Count Estimation 16,11
Date of Issue 2017-08-29
Date of Implementation 2018-04-01
Regulation (derived from) State-Quality-Inspection-Accreditation (2017) 384
Issuing agency(ies) General Administration of Customs

SN/T 4890-2017: Determination of curcuminoids in foodstuffs for export. HPLC method and HPLC-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 Curcumin in Exported Foods by High Performance Liquid Chromatography and Liquid Chromatography-Mass Spectrometry) People's Republic of China entry and exit inspection and quarantine industry standards Determination of curcumin in exported foods High performance liquid chromatography and liquid chromatography-mass spectrometry/mass spectrometry HPLC method and HPLC-MS/MSmethod Published on.2017-08-29 2018-04-01 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 does not assume responsibility for identifying these patents. This standard is proposed and managed by the National Certification and Accreditation Administration. This standard was drafted. Xiamen Entry-Exit Inspection and Quarantine Bureau of the People's Republic of China, Shaanxi Entry-Exit Inspection of the People's Republic of China Epidemic situation. The main drafters of this standard. Chen Luxing, Fang Enhua, Xu Dunming, Lin Liyi, Lin Jianzhong, Hong Wei, Wang Luxi, Sun Ting, Li Cuiyu. Determination of curcumin in exported foods High performance liquid chromatography and liquid chromatography-mass spectrometry/mass spectrometry

1 Scope

This standard specifies high performance liquid chromatography and liquid chromatography-mass spectrometry/mass spectrometry for the determination of curcumin in exported foods. This standard applies to jelly, chocolate products, carbonated drinks, cereals, ice cream, milk powder, flavored syrup, powder round, compound seasonings, Determination and confirmation of the total amount of curcumin in crispy fried food, pickled vegetables, instant noodle cake, puffed food, etc.

2 Normative references

The following documents are indispensable for the application of this document. For dated references, only the dated version applies 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 Terms and definitions

The following terms and definitions apply to this document. 3.1 Curcuminoids Curcumin compounds, also known as "curcumin" or "total curcumin", have a chemical structure that varies depending on the number of methoxy "CH3O-" Divided into three compounds. Including curcumin, demethoxycurcumin, bis-methoxy turmeric Bisdemethoxycurcumin, the sum of which is called the total curcumin content (mg/kg). 3.2 Food additive turmeric turmeric Ginger turmeric material or its crude extract product, which is in the form of powder or ointment, wherein the total content of curcumin is low, three kinds of curcumin The level of content is similar. 3.3 Food additive curcumin curcumins The crude extract product of the genus Curcuma is obtained by physical refining. It is crystalline and has a high total curcumin content, of which CurI The content is relatively high. First method high performance liquid chromatography

4 Method summary

The curcumin in the sample is extracted with a methanol-water solution, and the extract is directly filtered and determined to have serious interference or low content of impurities. Food samples need to be enriched and purified by a polyamide solid phase extraction column, and the eluent is blown dry to a constant volume. Using high performance liquid chromatography, DAD or The UV-vis detector was used to determine the peak area of the external standard method.

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