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SN/T 2705-2010Protocol of the Real-time Fluorescence qualitative polymerase chain reaction for detecting genetically modified plant components in condiments (English PDF)

调味品中转基因植物成分实时荧光PCR定性检测方法

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Issued by

General Administration of Customs

Level / Type

National · Recommended

Issue date

November 1, 2010

Implementation date

May 1, 2011

Scope

SN/T 2705-2010 is the English-translated version of 调味品中转基因植物成分实时荧光PCR定性检测方法.

SN/T 2705-2010 — This standard specifies the condiment transgenic plant components real-time PCR qualitative detection methods.

This standard applies to corn, soybeans, rapeseed, potato, rice, tomato and other agricultural products and processed products as raw materials seasoning Products transgenic plant components real-time PCR qualitative detection.

This standard applies to spices according to GB/T 20903, divided into sauce, beans Soy sauce, fermented bean curd, oyster sauce, spices and condiments and spices, seasonings, hot sauces, including miso, sauce, tomato sauce, chili sauce, Chicago Sesame, peanut butter, mustard sauce, tempeh, fermented bean curd, oyster sauce, spices, spice seasoning powder, chicken seasoning, chicken powder, beef powder seasoning Feed, seafood seasoning, flavor sauce, salad dressing, mayonnaise, chafing dish, hot pot dips and the like. Referring to the use of other condiments.

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Document preview — SN/T 2705-2010

National Standard of the People's Republic of China

ICS: 67.220.10
Classification: X 66

Issued by: General Administration of Customs

What this standard covers1
Document data2
Standards quoted by this document3

What this standard covers

This standard specifies the transgenic plant ingredients flavored grain real-time PCR qualitative detection method. This standard applies to five meters, soybeans, rapeseed, potatoes, rice, tomatoes and other agricultural products and processed products as raw materials to produce transgenic plants seasoning ingredients real-time PCR qualitative detection. This standard applies seasoning crystal according GB/T 20903, divided into sauce, tempeh, fermented bean curd. Oyster sauce, spices and spice seasoning crystal, composite seasoning, hot sauce, specifically including paste, sauce, tomato sauce, chili sauce, sesame paste, peanut butter, mustard sauce, tempeh, fermented bean curd, oyster sauce, spices, spice seasoning powder, chicken seasoning feed, chicken seasoning, beef powder seasoning, seafood seasoning, flavor sauce, salad dressing, mayonnaise, pot bottom material, pot dips and so on. Other spices reference use only.

Document data

International classification (ICS): 67.220.10.

Chinese classification (CCS): X66.

Estimated length of the Chinese original: 10,137 words.

Standards quoted by this document

GB/T 6682; GB/T 19495.2; GB/T 19495.3; GB/T 19495.7; GB/T 20903; GB/T 27025; SN/T 1204

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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 7 pages — is available in the English PDF.

Referenced standards

Normative references

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