醋酸視黃酯檢測

醋酸視黃酯檢測項目報價？??解決方案？??檢測周期？??樣品要求？

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GB 1886.366-2023食品安全標準 食品添加劑 β-胡蘿卜素

本標準適用于以醋酸視黃酯或β-紫羅蘭酮為起始原料，以化學合成法制得的食品添加劑β-胡蘿卜素。

GB 1903.31-2018食品安全標準 食品營養(yǎng)強化劑 醋酸視黃酯(醋酸維生素A)

本標準適用于以β-紫羅蘭酮為主要原料，經化學合成制得的食品營養(yǎng)強化劑醋酸視黃酯(醋酸維生素A或維生素A醋酸酯)。

DIN EN 12823-1-2014食品. 用高性能液相色譜法對維生素A含量的測定. 第1部分: 全-E-黃醇和13-Z-黃醇的測定; 德文版本EN 12823-1-2014

This European Standard specifies a method for the determination of vitamin A in foodstuffs by high performance liquid chromatography (HPLC). This method has been validated in an interlaboratory study with samples of margarine and milk powder with all-E-retinol levels ranging from 653 μg/100 g to 729 μg/100 g and with 13-Z-retinol levels ranging from 30 μg/100 g to 39 μg/100 g. The determination of vitamin A content is carried out by the measurement of all-E-retinol, 13-Z-retinol and β-carotene. This part covers the measurement of all-E-retinol and 13-Z-retinol. The extract obtained after saponification in this method can be used for the determination of β-carotene, as described in EN 12823-2:2000 Foodstuffs - Determination of vitamin A by high performance liquid chromatography - Part 2: Measurement of β-carotene. In this case, the saponification should not exceed 80°C.