Reference number
ISO 13496:2000
ISO 13496:2000
© ISO 2024
ISO 13496:2000
Meat and meat products — Detection of colouring agents — Method using thin-layer chromatography
Edition 1
2000-03
2000-03
Withdrawn
Abstract
This International Standard specifies a thin-layer chromatographic method for the detection of synthetic, watersoluble
colouring agents in meat and meat products.
The following colouring agents can be detected with the method:
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
Table B.1. Natural colours which in some cases have been shown to interfere with this method are listed in
Table B.2.
General information
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Status: WithdrawnPublication date: 2000-03Stage: Withdrawal of International Standard [95.99]
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Edition: 1Number of pages: 11
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Technical Committee :ISO/TC 34/SC 6ICS :67.120.10
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Life cycle
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Now
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Revised by
PublishedISO 13496:2021