GB/T 18415-2001
Active
T/SATA 034-2022
Active
Group standards
T/SATA 034-2022 Determination of 5-hydroxymethylfurfural in seasonings by high performance liquid chromatography (HPLC) method
T/SATA 034-2022 Determination of 5-hydroxymethylfurfural in seasonings by high performance liquid chromatography (HPLC) method
Price:
$ 20.00
Basic Information
Standard Code:
T/SATA 034-2022
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food fermentation and brewing
ICS Name:
General methods for food testing and analysis
Publish Date:
2022-03-24
Implement Date:
2022-04-24
Pages:
8 pages
Scope
Main technical content: This document specifies the high-performance liquid chromatography method for determining the content of 5-hydroxymethylfurfural in seasonings. This document is applicable to the determination of 5-hydroxymethylfurfural in white vinegar, aged vinegar, fragrant vinegar, sweet vinegar, light soy sauce, dark soy sauce, steamed fish sauce, garlic sauce, broad bean paste, spicy sauce, New Orleans marinade, and cumin powder.
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