BS DD CEN TS 16233-1-2011 Foodstuffs HPLC method for the determination of xanthophylls in fish flesh Determination of astaxanthin and canthaxanthin《食品 测定鱼肉中叶黄素所用的高效液相色谱(HPLC)法 测定虾青.pdf
《BS DD CEN TS 16233-1-2011 Foodstuffs HPLC method for the determination of xanthophylls in fish flesh Determination of astaxanthin and canthaxanthin《食品 测定鱼肉中叶黄素所用的高效液相色谱(HPLC)法 测定虾青.pdf》由会员分享,可在线阅读,更多相关《BS DD CEN TS 16233-1-2011 Foodstuffs HPLC method for the determination of xanthophylls in fish flesh Determination of astaxanthin and canthaxanthin《食品 测定鱼肉中叶黄素所用的高效液相色谱(HPLC)法 测定虾青.pdf(20页珍藏版)》请在麦多课文档分享上搜索。
1、raising standards worldwideNO COPYING WITHOUT BSI PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAWBSI Standards PublicationDD CEN/TS 16233-1:2011Foodstuffs HPLC methodfor the determination ofxanthophylls in fish fleshPart 1: Determination of astaxanthin andcanthaxanthinDD CEN/TS 16233-1:2011 DRAFT FO
2、R DEVELOPMENTNational forewordThis Draft for Development is the UK implementation of CEN/TS16233-1:2011.This publication is not to be regarded as a British Standard.It is being issued in the Draft for Development series of publicationsand is of a provisional nature. It should be applied on thisprovi
3、sional basis, so that information and experience of its practicalapplication can be obtained.Comments arising from the use of this Draft for Developmentare requested so that UK experience can be reported to theinternational organization responsible for its conversion toan international standard. A r
4、eview of this publication willbe initiated not later than 3 years after its publication by theinternational organization so that a decision can be taken on itsstatus. Notification of the start of the review period will be made inan announcement in the appropriate issue of Update Standards.According
5、to the replies received by the end of the review period,the responsible BSI Committee will decide whether to support theconversion into an international Standard, to extend the life of theTechnical Specification or to withdraw it. Comments should be sentto the Secretary of the responsible BSI Techni
6、cal Committee at BritishStandards House, 389 Chiswick High Road, London W4 4AL.The UK participation in its preparation was entrusted to TechnicalCommittee AW/-/3, Food analysis - Horizontal methods.A list of organizations represented on this committee can beobtained on request to its secretary.This
7、publication does not purport to include all the necessaryprovisions of a contract. Users are responsible for its correctapplication. BSI 2011ISBN 978 0 580 73654 4ICS 67.120.30Compliance with a British Standard cannot confer immunity fromlegal obligations.This Draft for Development was published und
8、er the authority ofthe Standards Policy and Strategy Committee on 31 August 2011.Amendments issued since publicationDate Text affectedDD CEN/TS 16233-1:2011TECHNICAL SPECIFICATION SPCIFICATION TECHNIQUE TECHNISCHE SPEZIFIKATION CEN/TS 16233-1 July 2011 ICS 67.120.30 English Version Foodstuffs - HPLC
9、 method for the determination of xanthophylls in fish flesh - Part 1: Determination of astaxanthin and canthaxanthin Produits alimentaires - Mthode de dosage des xanthophylles dans la chair de poisson par CLHP - Partie 1: Dosage de lastaxanthine et de la canthaxantine Lebensmittel - HPLC-Verfahren f
10、r die Bestimmung von Xanthophyllen in Fischfleisch - Teil 1: Bestimmung von Astaxanthin und Canthaxanthin This Technical Specification (CEN/TS) was approved by CEN on 28 May 2011 for provisional application. The period of validity of this CEN/TS is limited initially to three years. After two years t
11、he members of CEN will be requested to submit their comments, particularly on the question whether the CEN/TS can be converted into a European Standard. CEN members are required to announce the existence of this CEN/TS in the same way as for an EN and to make the CEN/TS available promptly at nationa
12、l level in an appropriate form. It is permissible to keep conflicting national standards in force (in parallel to the CEN/TS) until the final decision about the possible conversion of the CEN/TS into an EN is reached. CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croat
13、ia, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom. EUROPEAN COMMITTEE FOR STANDARDIZ
14、ATION COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG Management Centre: Avenue Marnix 17, B-1000 Brussels 2011 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. CEN/TS 16233-1:2011: EDD CEN/TS 16233-1:2011CEN/TS 16233-1:2
15、011 (E) 2 Contents Page Foreword 31 Scope 42 Normative references 43 Principle 44 Reagents .45 Apparatus .66 Calibration 77 Procedure .88 HPLC .99 Calculation . 1010 Test report . 11Annex A (informative) Validation for astaxanthin . 12Annex B (informative) Typical chromatograms . 14Bibliography . 16
16、DD CEN/TS 16233-1:2011CEN/TS 16233-1:2011 (E) 3 Foreword This document (CEN/TS 16233-1:2011) has been prepared by Technical Committee CEN/TC 275 “Food analysis - Horizontal methods”, the secretariat of which is held by DIN. Attention is drawn to the possibility that some of the elements of this docu
17、ment may be the subject of patent rights. CEN and/or CENELEC shall not be held responsible for identifying any or all such patent rights. According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following countries are bound to announce this Technical Specificat
18、ion: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and the United
19、Kingdom. DD CEN/TS 16233-1:2011CEN/TS 16233-1:2011 (E) 4 1 Scope This Technical Specification specifies a method for the determination of canthaxanthin and astaxanthin in fish flesh by high performance liquid chromatography (HPLC). The method can be applied at a range above 0,02 mg/kg. The method sh
20、ould not be applied to the determination of canthaxanthin in poultry tissues, egg yolks and shrimp tissues due to a possible interference of canthaxanthin with cryptoxanthin and xanthophyll esters sometimes present in these matrices. 2 Normative references The following referenced documents are indi
21、spensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. EN ISO 3696:1995, Water for analytical laboratory use Specification and test methods (ISO 36
22、96:1987). 3 Principle Extract fish flesh by homogenising the tissue in acetone. Filter the extract and evaporate at reduced pressure using a rotary evaporator or a flow of nitrogen at 50 C. Dissolve the residue in a mixture of n-heptane and acetone and analyse by an isocratic normal-phase HPLC. The
23、HPLC system described effectively separates astaxanthin and canthaxanthin and these both xanthophylls from other carotenoids found in fish flesh as e.g. -carotene, lutein and zeaxanthin. The main geometrical isomers of astaxanthin are separated from each other and from oxidation products of astaxant
24、hin, astacene and semi-astacene. In contrast, the isomers of canthaxanthin are not separated. Figure 1 all-E-Astaxanthin Figure 2 all-E-Canthaxanthin 4 Reagents During the analysis, unless otherwise stated, use only water complying with grade 1 of EN ISO 3696:1995 and reagents of recognized analytic
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