BS EN 12856-1999 食品.醋氨基磺酸盐K、糖精和邻磺酰苯甲酰亚胺的测定.高效液相色谱分析法

标准号：BS EN 12856-1999
中文标准名称：食品.醋氨基磺酸盐K、糖精和邻磺酰苯甲酰亚胺的测定.高效液相色谱分析法
英文标准名称：Foodstuffs - Determination of acesulfame-K, aspartame and saccharin - High performance liquid chromatographic method
标准类型：X04
发布日期：1999/9/15 12:00:00
实施日期：1999/9/15 12:00:00
中国标准分类号：X04
国际标准分类号：67.050
适用范围：This European Standard specifies a high performance liquid chromatographic (HPLC) method for the determination of acesulfame-K, aspartame and saccharin, see [1], [2] and [3]. It also allows the determination of caffeine, sorbic acid and benzoic acid in foodstuffs. Interlaboratory tests have been carried out with acesulfame-K in marzipan, yogurt, fruit yogurt, orange juice beverage, cola, cream and jam, with aspartame in marzipan, fruit yogurt, orange juice beverage, orange flavoured beverage, cola, jam, and preparation for flan, and with sodium saccharin in marzipan, yogurt, fruit yogurt, orange juice, orange juice beverage, cola, cream and jam.