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SN/T 4786-2017Determination of cystine in soy sauce for export (English PDF)

出口酱油中胱氨酸的测定

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Issued by

General Administration of Customs

Level / Type

National · Recommended

Issue date

May 12, 2017

Implementation date

December 1, 2017

Scope

SN/T 4786-2017 is the English-translated version of 出口酱油中胱氨酸的测定.

SN/T 4786-2017 — This standard specifies the method for the determination of cystine in soy sauce by liquid chromatography-mass spectrometry/mass spectrometry. This standard applies to the determination and confirmation of cystine in soy sauce.

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Document preview — SN/T 4786-2017

National Standard of the People's Republic of China

ICS: 67.220
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 method for the determination of cystine in soy sauce by liquid chromatography-mass spectrometry/mass spectrometry. This standard applies to the determination and confirmation of cystine in soy sauce.

Document data

International classification (ICS): 67.220.

Chinese classification (CCS): X66.

Estimated length of the Chinese original: 17,118 words.

Standards quoted by this document

GB/T 6682

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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 11 pages — is available in the English PDF.

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