ISO 13496:2000

Meat and meat products — Detection of colouring agents — Method using thin-layer chromatography

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.

Edition	2000
Published Date	2000
Published By	International Standardization Organisation
Page Count	11