This document specifies a detection method using thin-layer chromatography and a determination method using high performance liquid chromatography (HPLC) for synthetic colouring agents in meat and meat products.This document specifies the HPLC method as the reference method.This document is applicable to meat and meat products, including livestock and poultry products.The method using thin-layer chromatography can detect the following colouring agents: Tartrazine, Patent Blue V, Quinoline Yellow, Indigotine, Sunset Yellow FCF, Brilliant Black PN, Amaranth, Black 7984, Ponceau 4R, Fast Green FCF, Erythrosine, Blue VRS.Synonyms and identity numbers of these colouring agents are listed in Annex A. The plant colours and plant extracts which have been observed not to interfere with this method are listed in B.1. Natural colours which in some cases have been shown to interfere with this method are listed in B.2.The method using HPLC can detect the following colouring agents: Tartrazine, Allura Red AC, Amaranth, Brilliant Blue FCF, Ponceau 4R, New Red, Sunset Yellow FCF, Carmoisine, Erythrosine, Indigotine.Chromatograms of these standard reference colours are shown in Annex D.
This document specifies a detection method using thin-layer chromatography and a determination method using high performance liquid chromatography (HPLC) for synthetic colouring agents in meat and meat products.
This document specifies the HPLC method as the reference method.
This document is applicable to meat and meat products, including livestock and poultry products.
The method using thin-layer chromatography can detect the following colouring agents: Tartrazine, Patent Blue V, Quinoline Yellow, Indigotine, Sunset Yellow FCF, Brilliant Black PN, Amaranth, Black 7984, Ponceau 4R, Fast Green FCF, Erythrosine, Blue VRS.
Synonyms and identity numbers of these colouring agents are listed in Annex A. The plant colours and plant extracts which have been observed not to interfere with this method are listed in B.1. Natural colours which in some cases have been shown to interfere with this method are listed in B.2.
The method using HPLC can detect the following colouring agents: Tartrazine, Allura Red AC, Amaranth, Brilliant Blue FCF, Ponceau 4R, New Red, Sunset Yellow FCF, Carmoisine, Erythrosine, Indigotine.
Chromatograms of these standard reference colours are shown in Annex D.
La présente Norme internationale spécifie une méthode par chromatographie en couche mince de détection des agents colorants synthétiques solubles dans l'eau dans les viandes et produits à base de viande. Les agents colorants suivants peuvent être détectés avec cette méthode: tartrazine bleu Patente V jaune de quinoléine bleu indigo jaune-orange FCF noir brillant PN amarante noir 7984 ponceau 4R vert malachite FCF érythrosine bleu VRS La liste des synonymes et numéros d'identification de ces agents colorants se trouve dans l'annexe A. La liste des colorants végétaux et des extraits de plante dont on a constaté qu'ils ne créaient pas de perturbations se trouve dans le Tableau B.1. La liste des colorants naturels qui ont parfois créé des perturbations se trouve dans le Tableau B.2.
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