GB/T 18415-2001
Active
T/NAIA 026-2021
Active
Group standards
T/NAIA 026-2021 Determination of synthetic colorants in food processing products and their preparations using sodium bicarbonate assisted extraction and high performance liquid chromatography
T/NAIA 026-2021 Determination of synthetic colorants in food processing products and their preparations using sodium bicarbonate assisted extraction and high performance liquid chromatography
Price:
$ 20.00
Basic Information
Standard Code:
T/NAIA 026-2021
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:
2021-01-15
Implement Date:
2021-01-31
Scope
Main technical content: This document specifies the sodium bicarbonate-assisted extraction and high-performance liquid chromatography determination method for synthetic colorants in foods such as corn meal, corn flakes, black rice, colored noodles, millet, corn grits, steamed buns, colored steamed buns, brown rice, oat flakes, sorghum, millet, purple rice, corn flour, millet flour, corn self-raising flour, rice flour and its products, instant noodles, biscuits, donkey-roll snacks, fermented dough products, rice cakes, waffles, etc. This document is applicable to the determination of synthetic colorants in grain processing products, instant foods, biscuits, quick-frozen foods, potato and puffed foods, pastries, starch and starch products, and other foods.
Development Information
Related Standards
GB/T 18524-2001
Replaced
GB/T 18524-2001 Codex general technical requirement for food irradiation
GB/T 18525.1-2001
Active
GB/T 18525.1-2001 Code of good irradiation practice for insect disinfestation of dried pulses
GB/T 18525.2-2001
Active
GB/T 18525.2-2001 Code of good irradiation practice for insect disinfestation of cereal grains products
GB/T 18525.3-2001
Active
GB/T 18525.3-2001 Code of good irradiation practice for insect disinfestation of dried red jujubes
GB/T 18525.4-2001
Active