ISO 13496:2000 PDF

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.