T/NAIA 084-2021 Active Group standards

T/NAIA 084-2021 Determination of Hydroxycinnamic Acid Content in Wine by High-Performance Liquid Chromatography (HPLC)

Publish Date: 2021-11-03 Implement Date: 2021-11-10 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/NAIA 084-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food Composite

ICS Name: Alcoholic beverages

Publish Date: 2021-11-03

Implement Date: 2021-11-10

Scope

Main technical content: This document specifies the high-performance liquid chromatography method for determining the content of hydroxycinnamic acid substances in wine. This document is applicable to the determination of hydroxycinnamic acid substances in wine, including coumaric acid, trans-monofurfural ester, caffeic acid, p-coumaric acid, 4-hydroxycinnamic acid, ferulic acid, 3-hydroxycinnamic acid, and erucic acid. The method detection limits of this document are: the detection limits of coumaric acid and 4-hydroxycinnamic acid are both 0.0450 mg/L; the detection limits of trans-monofurfural ester and caffeic acid are both 0.0384 mg/L; the detection limits of p-coumaric acid and ferulic acid are both 0.0320 mg/L; and the detection limits of 3-hydroxycinnamic acid, erucic acid, and isoferulic acid are all 0.0282 mg/L.