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SN/T 4890-2017Determination of curcuminoids in foodstuffs for export. HPLC method and HPLC-MS/MS method (English PDF)

出口食品中姜黄素的测定高效液相色谱法和液相色谱-质谱/质谱法

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Issued by

The General Administration of Quality Supervision, Inspection and Quarantine

Level / Type

National · Recommended

Issue date

August 29, 2017

Implementation date

April 1, 2018

Scope

SN/T 4890-2017 is the English-translated version of 出口食品中姜黄素的测定高效液相色谱法和液相色谱-质谱/质谱法.

SN/T 4890-2017 — This standard specifies high performance liquid chromatography and liquid chromatography-mass spectrometry/mass spectrometry for the determination of curcumin in exported foods.

This standard applies to jelly, chocolate products, carbonated drinks, cereals, ice cream, milk powder, flavored syrup, powder round, compound seasonings, Determination and confirmation of the total amount of curcumin in crispy fried food, pickled vegetables, instant noodle cake, puffed food, etc.

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Document preview — SN/T 4890-2017

National Standard of the People's Republic of China

Classification: X 04

Issued by: The General Administration of Quality Supervision, Inspection and Quarantine

Document data1

Document data

Chinese classification (CCS): X04.

Estimated length of the Chinese original: 16,194 words.

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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.

Referenced standards

Normative references

GB/T 6682Water for analytical laboratory use - Specification and test methods

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