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  • ISO
    ISO 13496:2021 Meat and meat products - Detection and determination of colouring agents
    Edition: 2021
    $519.04
    / user per year

Content Description

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.



About ISO

ISO, the International Organization for Standardization, brings global experts together to agree on the best way of doing things – for anything from making a product to managing a process. As one of the oldest non-governmental international organizations, ISO has enabled trade and cooperation between people and companies all over the world since 1946. The International Standards published by ISO serve to make lives easier, safer and better.
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