Standard No.:	DB13/T 1112-2009
Chinese Name:	食品中四种甜味剂的测定方法 高效液相色谱法
Chinese Classification:	X16    Milk and dairy products
Professional Classification:	DB    Provincial Standard
Issued by:	Quality and Technology Supervision Bureau of Hebei Province
Issued on:	2006-05-27
Implemented on:	2006-6-11
Status:	abolished
Abolished on:	2013-05-03
Superseding:	公告：河北省质监局关于食品及检验方法类河北省地方标准的公告 2013年第16号
Language:	English
File Format:	PDF

本标准规定了食品中乙酞磺胺酸钾，糖精钠，环己基氨基磺酸钠，阿斯巴甜的测定方法。本标准适用于饮料中乙酞磺胺酸钾，糖精钠，环己基氨基磺酸钠，阿斯巴甜的测定。本方法乙酰磺胺酸钾的检出限为0. 05 μg/mL；糖精钠的检出限为0. 05 μg/mL；环己基氨基磺酸钠的检出限为2.0 μg/mL；阿斯巴甜的检出限为0.05 μg/mL。