ISO 13496:2021 PDF

Scope: 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.

ISO 13496:2021 Referenced Document

ISO 3696 Water for analytical laboratory use; Specification and test methods
ISO 4793 Laboratory sintered (fritted) filters; Porosity grading, classification and designation

2021 ISO 13496:2021 Meat and meat products — Detection and determination of colouring agents
2000 ISO 13496:2000 Meat and meat products - Detection of colouring agents - Method using thin-layer chromatography