T/GZSX 008-2016 Active Group standards

T/GZSX 008-2016 Determination of capsaicin and dihydrocapsaicin in edible oil by liquid chromatography-mass spectrometry (LC-MS/MS) method

Publish Date: 2016-05-20 Implement Date: 2016-07-01 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/GZSX 008-2016

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Technical management

ICS Name: Food processing

Publish Date: 2016-05-20

Implement Date: 2016-07-01

Scope

Scope: This standard specifies the determination method of capsaicin and dihydrocapsaicin in edible oil. This standard is applicable to the determination of capsaicin and dihydrocapsaicin in edible oil. The detection limits of capsaicin in this standard are 0.03μg/kg; the detection limits of dihydrocapsaicin are 0.006μg/kg. Main technical content: 6. Analysis steps 6.1 Sample preparation and storage The preparation and storage of samples shall be carried out in accordance with GB/T 15687-2008 "Preparation of Samples for Animal and Vegetable Oils". 6.2 Sample pretreatment 6.2.1 Extraction Weigh 2.5g of the sample (accurate to 0.01g), add 10mL of n-hexane, and mix thoroughly on a vortex mixer as a loading solution for purification. 6.2.2 Purification Pump all the loading solution into the activated solid phase extraction cartridge. Wash the residual sample solution with n-hexane and then inject it into the solid phase extraction cartridge at a flow rate of no more than 1.0mL/min. After all the loading solution has passed through the column, successively use 5mL of 20% ethyl acetate in n-hexane solution and 10mL of 80% ethyl acetate to elute the components.