GB/T 18415-2001
Active
T/SNHFA 012-2021
Active
Group standards
T/SNHFA 012-2021 Determination of Sodium Hyaluronate Content in Food by High Performance Liquid Chromatography (HPLC)
T/SNHFA 012-2021 Determination of Sodium Hyaluronate Content in Food by High Performance Liquid Chromatography (HPLC)
Price:
$ 20.00
Basic Information
Standard Code:
T/SNHFA 012-2021
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Health
ICS Name:
General methods for food testing and analysis
Publish Date:
2022-02-16
Implement Date:
2022-03-01
Scope
Scope: This document specifies a high-performance liquid chromatography method for the determination of sodium hyaluronate in food. This document is applicable to the determination of the content of sodium hyaluronate in dairy products, beverages, alcoholic drinks, chocolate, candy, frozen drinks, and health foods. The minimum detectable concentration of sodium hyaluronate in food is 0.05 μg/mL according to this method. Main technical content: The main technical content includes: Preface 1 Scope 2 Normative reference documents 3 Terms and definitions 4 Principle 5 Reagents and materials 6 Instruments and equipment 7 Sample preparation 8 Analysis steps 9 Analysis results 10 Precision 11 Accuracy Appendix A (informative) Chromatograms
Development Information
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