GB/T 45168-2024Determination of chromium picolinate in health foods (English PDF)

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 5009.195-2003 "Determination of chromium picolinate content in health foods".

Compared with 2003, in addition to structural adjustments and editorial changes, the main technical changes are as follows.

a) The scope of application of the document has been changed (see Chapter 1, Chapter 1 of the 2003 edition);

b) The preparation of standard solution has been changed (see 5.3, 3.4 of the 2003 edition);

c) Added sample preparation (see 7.1);

d) The chromatographic reference conditions have been changed (see 7.3, 5.2 of the 2003 edition);

e) The precision of the method has been changed (see Chapter 9, Chapter 7 of the 2003 edition);

f) The detection limit and quantification limit of the method have been changed (see Chapter 10, Chapter 1 of the 2003 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 was proposed and coordinated by the National Technical Committee for Standardization of Special Foods (SAC/TC466).

This document was drafted by: Chengdu Food Inspection Institute, China Customs Science and Technology Research Center, Guangdong Product Quality Supervision and Inspection Institute China Light Industry Technology Innovation Center Co., Ltd., Centre Testing International Group Co., Ltd., China Food Fermentation Industry Research Institute Co., Ltd.

Co., Ltd., China Light Industry Inspection and Certification Co., Ltd., and Hebei Chenguang Testing Technology Service Co., Ltd.

The main drafters of this document are: Li Shaobo, Zhang Zhaohui, Zhong Qiding, Li Jinqing, Sun Yu, Wu Zhuying, Wang Peiyue, Yang Qingshan, An Hongmei, Xiong Meijin, Wang Daobing, Yan Jiajun, Liu Yang, Wu Yifan, Yue Hongwei, Zhou Xuan, Zhang Yirui, Song Jianfeng, Wang Yi, Ji Xin, Gao Huiyuan.

The previous versions of this document and the documents it replaces are as follows.

— First published in 2003 as GB/T 5009.195-2003;

— This is the first revision.

1 Scope

This document describes a HPLC method for the determination of chromium picolinate in health foods.

This document applies to the pyridoxine in health foods in dosage forms such as tablets, hard capsules, soft capsules, granules, powders, oral liquids, beverages, teas, etc.

Determination of chromium picolinate.

2 Normative references

GB/T 6682

3 Terms and definitions

There are no terms or definitions that require definition in this document.

4 Principle

The chromium picolinate in the sample was extracted with 50% methanol solution, separated by high performance liquid chromatography, detected by ultraviolet detector, and determined by retention time.

Quantitative analysis by external standard method.

5 Reagents or materials

Unless otherwise specified, only chromatographic grade reagents were used.