Мясо и мясные продукты. Определение содержания L(-) -оксипролина (контрольный метод)
Название (англ.):
Meat and meat products; Determination of L(-)- hydroxyproline content (Reference method)
Описание (англ.):
The method consists in hydrolysing of a test portion in constant-boiling hydrochloric acid solution containing tin(II) chloride, filtrating and diluting of the hydrolysate, neutralizing, with sodium hydroxide, of an aliquot portion of the diluted hydrolysate, filtrating and diluting. Oxidation of the L(-)-hydroxyproline by chloramine-T, followed by the formation of a red compount with p-dimethylaminobenzaldehyde. Photometric measurement at a wavelength of 558 nm.
Заменён стандартами:
ISO 3496(1994.09)
Дата введения:
01.07.78
Дата отмены:
01.09.94
Код КГС:
Н19
Код ОКСТУ:
9209;9211
Код ОКП:
9209;9211
Нормативные ссылки:
AMD 3031-1979, EQV*BS 4401 PART 11-1979, EQV*DIN 10144-1980, NEQ*NF V04-415-1987, EQV*NP-1987-1982, EQV*LMBG L 06.00-8-1980, NEQ
Ключевые слова:
CHEMICAL ANALYSIS CHEMICAL ANALYSIS AND TESTING DETERMINATION OF CONTENT FOOD PRODUCTS HYDROXYPROLINE MEAT MEAT PRODUCTS REFERENCE METHODS CHEMICAL ANALYSIS AND TESTIN