BS 4401-17-1998 Methods of test for meat and meat products - Determination of chloramphenicol content (liquid chromatographic method)《肉及肉制品试验方法 第17部分 氯霉素含量测定(液相法)》.pdf
《BS 4401-17-1998 Methods of test for meat and meat products - Determination of chloramphenicol content (liquid chromatographic method)《肉及肉制品试验方法 第17部分 氯霉素含量测定(液相法)》.pdf》由会员分享,可在线阅读,更多相关《BS 4401-17-1998 Methods of test for meat and meat products - Determination of chloramphenicol content (liquid chromatographic method)《肉及肉制品试验方法 第17部分 氯霉素含量测定(液相法)》.pdf(12页珍藏版)》请在麦多课文档分享上搜索。
1、BRITISH STANDARD BS4401-17: 1998 ISO 13493: 1998 Methods of test for meat and meat products Part 17: Determination of chloramphenicol content (liquid chromatographic method) ICS67.120.10BS4401-17:1998 This British Standard, having been prepared under the direction of the Consumer Products and Servic
2、es Sector Board, was published under theauthority of the Standards Board and comes into effect on 15 November1998 BSI05-1999 ISBN 0 580 30422 1 National foreword This British Standard reproduces verbatim ISO13493:1998 and implements it as the UK national standard. The UK participation in its prepara
3、tion was entrusted to Technical Committee AW/6, Chemical analysis of meat and meat products, which has the responsibility to: aid enquirers to understand the text; present to the responsible international/European committee any enquiries on the interpretation, or proposals for change, and keep the U
4、K interests informed; monitor related international and European developments and promulgate them in the UK. A list of organizations represented on this committee can be obtained on request to its secretary. Cross-references The British Standards which implement international or European publication
5、s referred to in this document may be found in the BSI Standards Catalogue under the section entitled “International Standards Correspondence Index”, or by using the “Find” facility of the BSI Standards Electronic Catalogue. A British Standard does not purport to include all the necessary provisions
6、 of a contract. Users of British Standards are responsible for their correct application. Compliance with a British Standard does not of itself confer immunity from legal obligations. Summary of pages This document comprises a front cover, an inside front cover, pages i and ii, theISO title page, pa
7、ge ii, pages1 to5 and a back cover. This standard has been updated (see copyright date) and may have had amendments incorporated. This will be indicated in the amendment table on the inside front cover. Amendments issued since publication Amd. No. Date CommentsBS4401-17:1998 BSI 05-1999 i Contents P
8、age National foreword Inside front cover Foreword ii 1 Scope 1 2 Normative reference 1 3 Definition 1 4 Principle 1 5 Reagents 1 6 Apparatus 1 7 Sampling 2 8 Preparation of test sample 2 9 Procedure 2 10 Calculation 3 11 Precision 3 12 Test report 4 Annex A (informative) Bibliography 5ii blankBS4401
9、-17:1998 ii BSI05-1999 Foreword ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in
10、a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commissi
11、on (IEC) on all matters of electrotechnical standardization. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least75% of the member bodies casting a vote. International
12、Standard ISO13493 was prepared by Technical Committee ISO/TC34, Agricultural food products, Subcommittee SC6, Meat and meat products. Annex A of this International Standard is for information only. Descriptors: Agricultural products, food products, animal products, meat, meat products, chemical anal
13、ysis, determination of content, food additives, chromatographic analysis.BS4401-17:1998 BSI 05-1999 1 1 Scope This International Standard specifies a liquid chromatographic method for the determination of the chloramphenicol content of the muscle tissue of meat, including poultry. The method is suit
14、able for the determination of chloramphenicol contents greater than6,54g/kg. Test samples which have deteriorated cannot be analysed with this method. NOTEThis International Standard may be applicable for the determination of the chloramphenicol content of all kinds of meat and meat products. Howeve
15、r, materials other than muscle tissue were not included in the collaborative testing of the method. 2 Normative reference The following standard contains provisions which, through reference in this text, constitute provisions of this International Standard. At the time of publication, the edition in
16、dicated was valid. All standards are subject to revision, and parties to agreements based on this International Standard are encouraged to investigate the possibility of applying the most recent edition of the standard indicated below. Members of IEC and ISO maintain registers of currently valid Int
17、ernational Standards. ISO3696:1987, Water for analytical laboratory use Specification and test methods. 3 Definition For the purposes of this International Standard, the following definition applies. 3.1 chloramphenicol content of meat and meat products mass fraction of chloramphenicol residue deter
18、mined according to the procedure specified in this International Standard NOTEThe chloramphenicol content is expressed in micrograms per kilogram. 4 Principle A test portion is extracted with water. Filtration and solid-phase extraction are used to isolate the lipophilic components from the aqueous
19、solution. The chloramphenicol is eluted from the cartridge with dichloromethane. The organic phase is evaporated and purified by liquid-liquid extraction with water and toluene. The chloramphenicol is measured with reverse-phase chromatography by ultraviolet (UV) detection. 5 Reagents Use only reage
20、nts of recognized analytical grade, unless otherwise specified. 5.1 Water, complying with at least grade3 in accordance with ISO3696. The water shall be free of organic compounds. 5.2 Nitrogen, suitable for evaporating solvents. 5.3 Dichloromethane. 5.4 Toluene. 5.5 Acetate buffer, c(CH 3 CO 2 Na) =
21、 0,01 mol/l, pH = 4,3. Dissolve0,82g of anhydrous sodium acetate in about970ml of water. Adjust the pH to4,3 with50% (m/m) dilute acetic acid (CH 3 CO 2 H) using the pH-meter(6.1). Transfer the solution to a1000ml one-mark volumetric flask. Dilute to the mark with water and mix. 5.6 Acetonitrile, su
22、itable for UV spectroscopy. 5.7 Mobile phase. Add750ml of acetate buffer(5.5) to250ml of acetonitrile(5.6) and mix thoroughly. Before use, filter the eluent through a0,224m filter(6.2) and degas. 5.8 Chloramphenicol stock solution, 1004g/ml. Weigh, to the nearest0,1mg,10mg of chloramphenicol and tra
23、nsfer it to a100ml one-mark volumetric flask. Dilute to the mark with methanol and mix. This stock solution is stable for1month when stored in the dark. 5.9 Chloramphenicol standard solutions. Pipette5,0ml of the stock solution(5.8) into a100ml one-mark volumetric flask. Dilute to the mark with wate
24、r and mix. Prepare four standard solutions by diluting1,0ml,2,0ml,5,0ml and15,0ml of this solution to100ml with water to obtain solutions with a chloramphenicol content of0,054g/ml, 0,104g/ml,0,254g/ml and0,754g/ml respectively. These standard solutions are stable for1week when stored in the dark. 6
- 1.请仔细阅读文档,确保文档完整性,对于不预览、不比对内容而直接下载带来的问题本站不予受理。
- 2.下载的文档,不会出现我们的网址水印。
- 3、该文档所得收入(下载+内容+预览)归上传者、原创作者;如果您是本文档原作者,请点此认领!既往收益都归您。
本资源只提供5页预览,全部文档请下载后查看!喜欢就下载吧,查找使用更方便
10000 积分 0人已下载
下载 | 加入VIP,交流精品资源 |
- 配套讲稿:
如PPT文件的首页显示word图标,表示该PPT已包含配套word讲稿。双击word图标可打开word文档。
- 特殊限制:
部分文档作品中含有的国旗、国徽等图片,仅作为作品整体效果示例展示,禁止商用。设计者仅对作品中独创性部分享有著作权。
- 关 键 词:
- BS4401171998METHODSOFTESTFORMEATANDMEATPRODUCTSDETERMINATIONOFCHLORAMPHENICOLCONTENTLIQUIDCHROMATOGRAPHICMETHOD

链接地址:http://www.mydoc123.com/p-544383.html