{"id":381283,"date":"2024-10-20T03:10:51","date_gmt":"2024-10-20T03:10:51","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-iso-134962021\/"},"modified":"2024-10-26T05:46:08","modified_gmt":"2024-10-26T05:46:08","slug":"bs-iso-134962021","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-iso-134962021\/","title":{"rendered":"BS ISO 13496:2021"},"content":{"rendered":"

This document specifies a detection method using thin-layer chromatography and a determination method using high performance liquid chromatography (HPLC) for synthetic colouring agents in meat and meat products.<\/p>\n

This document specifies the HPLC method as the reference method.<\/p>\n

This document is applicable to meat and meat products, including livestock and poultry products.<\/p>\n

The method using thin-layer chromatography can detect the following colouring agents:<\/p>\n

\n<\/div>\n

Synonyms and identity numbers of these colouring agents are listed in Annex A<\/span>. The plant colours and plant extracts which have been observed not to interfere with this method are listed in B.1<\/span>. Natural colours which in some cases have been shown to interfere with this method are listed in B.2<\/span>.<\/p>\n

The method using HPLC can detect the following colouring agents:<\/p>\n

\n<\/div>\n

Chromatograms of these standard reference colours are shown in Annex D<\/span>.<\/p>\n

PDF Catalog<\/h4>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
PDF Pages<\/th>\nPDF Title<\/th>\n<\/tr>\n
2<\/td>\nundefined <\/td>\n<\/tr>\n
6<\/td>\nForeword <\/td>\n<\/tr>\n
7<\/td>\n1 Scope
2 Normative references <\/td>\n<\/tr>\n
8<\/td>\n3 Terms and definitions
4 Principle
4.1 Thin-layer chromatography
4.2 HPLC
5 Sampling
6 Preparation of test sample
7 Test method of thin-layer chromatography
7.1 Reagents <\/td>\n<\/tr>\n
10<\/td>\n7.2 Apparatus
7.3 Procedure <\/td>\n<\/tr>\n
11<\/td>\n7.3.1 Test portion
7.3.2 Fatty samples
7.3.3 Non-fatty samples
7.3.4 Transfer of the colours to polyamide powder <\/td>\n<\/tr>\n
12<\/td>\n7.3.5 Elution and concentration of isolated colours
7.3.6 Thin-layer chromatographic separation
7.3.7 Confirmation
8 Test method of HPLC
8.1 Reagents <\/td>\n<\/tr>\n
13<\/td>\n8.2 Apparatus
8.3 Procedure
8.3.1 Test portion
8.3.2 Fatty samples
8.3.3 Non-fatty samples <\/td>\n<\/tr>\n
14<\/td>\n8.3.4 Transfer of the colours to polyamide powder
8.3.5 Elution and concentration of isolated colours
8.3.6 HPLC analysis <\/td>\n<\/tr>\n
15<\/td>\n8.4 Calculation
8.5 Precision
8.6 Limit of detection (LOD) and limit of quantification (LOQ)
9 Test report <\/td>\n<\/tr>\n
16<\/td>\nAnnex A (informative) Synonyms and identity numbers of synthetic, water-soluble colouring agents <\/td>\n<\/tr>\n
17<\/td>\nAnnex B (informative) Possible interference by colours <\/td>\n<\/tr>\n
18<\/td>\nAnnex C (informative) Absorbance spectra <\/td>\n<\/tr>\n
20<\/td>\nAnnex D (informative) Chromatogram and wavelength <\/td>\n<\/tr>\n
21<\/td>\nAnnex E (informative) Interlaboratory testing <\/td>\n<\/tr>\n
63<\/td>\nBibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Meat and meat products. Detection and determination of colouring agents<\/b><\/p>\n\n\n\n\n
Published By<\/td>\nPublication Date<\/td>\nNumber of Pages<\/td>\n<\/tr>\n
BSI<\/b><\/a><\/td>\n2021<\/td>\n64<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"featured_media":381292,"template":"","meta":{"rank_math_lock_modified_date":false,"ep_exclude_from_search":false},"product_cat":[967,2641],"product_tag":[],"class_list":{"0":"post-381283","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-67-120-10","7":"product_cat-bsi","9":"first","10":"instock","11":"sold-individually","12":"shipping-taxable","13":"purchasable","14":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product\/381283","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media\/381292"}],"wp:attachment":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media?parent=381283"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_cat?post=381283"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_tag?post=381283"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}