Standard No.:	GB/T 5009.35-2003
English Name:	Determination of synthetic colour in foods
Chinese Name:	食品中合成着色剂的测定
Chinese Classification:	C53    Food sanitation
Professional Classification:	GB    National Standard
Issued by:	AQSIQ
Issued on:	2003-8-11
Implemented on:	2004-1-1
Status:	superseded
Superseded by:	GB 5009.35-2016 National Food Safety Standard - Determination of synthetic colorants in foodtuffs
Superseded on:	2017-3-1
Abolished on:	2017-03-01
Superseding:	GB/T 5009.35-1996 Method for determination of synthetic colour in foods
Language:	English
File Format:	PDF
Word Count:	3500 words
Price(USD):	334.0
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This standard specifies the methods for determination of synthetic colour in foods. This standard is applicable to the determination of synthetic colour in foods. Detection limits of this method: in case of new red 5ng, lemon yellow 4ng, amaranth 6ng, carmine 8ng, sunset yellow 7ng, erythrosine 18ng and brilliant blue 26ng, where the injection mass is 0.025g, the detectable concentrations are 0.2mg/kg, 0.16mg/kg, 0.24mg/kg, 0.32mg/kg, 0.28mg/kg, 0.72mg/kg and 1.04mg/kg respectively.

Foreword i 1 Scope Method I High Performance Liquid Chromatography 2 Principle 3 Reagents 4 Apparatus 5 Analytical Procedure Method II Thin Layer Chromatography 6 Principle 7 Reagents 8 Apparatus 9 Analytical Procedure Method III Oscillographic Polarography 10 Principle 11 Reagents 12 Apparatus 13 Analytical Procedure 14 Calculation 15 Precision