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Determination of curcuminoids in foodstuffs for export. HPLC method and HPLC-MS/MS method
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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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