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Meat and meat products. Detection and determination of colouring agents
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:
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:
Chromatograms of these standard reference colours are shown in Annex D.
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