Standard No.:	GB 5009.243-2016
English Name:	National Food Safety Standard---Determination of Heterocyclic Amine Substances in High-temperature Cooked Foods
Chinese Name:	食品安全国家标准 高温烹调食品中杂环胺类物质的测定
Professional Classification:	GB    National Standard
Source Content Issued by:	NHFPC
Issued on:	2016-08-31
Implemented on:	2017-3-1
Status:	valid
Target Language:	English
File Format:	PDF
Word Count:	3000 words
Translation Price(USD):	80.0
Delivery:	via email in 1~3 business day

1 Scope This standard specifies the liquid chromatography - mass spectrometry/mass spectrometry determination methods for heterocyclic amine substances such as 2-amino-3,4-dimethylimidazo(4,5-f) quinoline (MeIQ), 2-amino-3,8-dimethylimidazo [4,5-f] quinoline (MeIQx), 2-amino-3,4,8-trimethyl imidazo [4,5-f] quinoline (4,8-DiMeIQx), 2-amino-3,7,8 trimethyl imidazo [4,5-f] quinoline (7,8-DiMeIQx) and 2-amino-1-methyl-6-phenyl-imidazo [4,5-b] pyridine (PhIP). This standard is applicable to the determination of MeIQ, MeIQx, 4,8-DiMeIQx, 7,8-DiMeIQx and PhIP in baked fish, baked meat and their products. 2 Principle Extract specimen with sodium hydroxide/methanol solution, purify with solid-phase extraction column, test with liquid chromatography-tandem mass spectrometry and quantify with internal standard method. 3 Reagents and Materials

1 Scope 2 Principle 3 Reagents and Materials 4 Instruments and Apparatus 5 Analysis Steps 6 Result Calculation 7 Recovery and Precision 8 Others Appendix A Gradient Elution Procedures Appendix B Reference Conditions of Mass Spectrometry Appendix C Standard Solution Chromatogram