This International Standard specifies a thin-layer chromatographic method for the detection of synthetic, water-soluble colouring agents in meat and meat products.The following colouring agents can be detected with the method:TartrazineQuinoline YellowSunset Yellow FCAmaranthPonceau 4RErythrosinePatent Blue VIndigotineBrilliant Black PNBlack 7984Fast Green FCFBlue VRSSynonyms and identity numbers of these colouring agents are listed in annex A.The plant colours and plant extracts which have been observed not to interfere with this method are listed in Table B.1. Natural colours which in some cases have been shown to interfere with this method are listed in Table B.2.
Document identifier
ISO 13496:2000
Title
Meat and meat products - Detection of colouring agents - Method using thin-layer chromatography
ISO Category
TC 34/SC 6: Meat, poultry, fish, eggs and their products
Publication date
2000-03-01
International Relationship
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