Standard No.:	GB/T 21915-2008
English Name:	Determination of natamycin in food - By high-performance liquid chromatography
Chinese Name:	食品中纳他霉素的测定 液相色谱法
Chinese Classification:	X04    Basic standards and general methods
Professional Classification:	GB    National Standard
Source Content Issued by:	AQSIQ; SAC
Issued on:	2008-5-16
Implemented on:	2008-11-1
Status:	superseded
Superseded by:	GB 5009.286-2022 National food safety standard - Determination of Natamycin in foods
Superseded on:	2022-12-30
Abolished on:	2025-03-28
Target Language:	English
File Format:	PDF
Word Count:	2000 words
Translation Price(USD):	204.0
Delivery:	via email in 1 business day

1 Scope This standard specifies the liquid chromatography method for the determination of natamycin in food. This standard is applicable to the determination of natamycin in food. The quantitative detection limit of this standard is 0.5mg/kg (solid and semi-solid sample) and 0.5mg/L (liquid sample). 2 Principle After extracting the sample with methanol, purify it through removing the fat component in it by adding water and freezing or with centrifugal method, then determine with reversed-phase liquid chromatography - ultraviolet detector and quantify with external standard method. 3 Reagents and Materials 3.1 Water: deionized water or water with equivalent purity. 3.2 Methanol: analytically pure or chromatographically pure. 3.3 Natamycin: with purity ≥95%. 3.4 Standard stock solution: accurately weigh adequate amount of natamycin standard product (accurate to 0.1mg) and dissolve with methanol to prepare standard stock solution with concentration of 100μg/mL. 3.5 Glacial acetic acid: top grade pure. 3.6 0.45μm and 0.22μm syringe-driven filters (water-based).

Foreword I 1 Scope 2 Principle 3 Reagents and Materials 4 Instrument 5 Sample Preparation 6 Chromatographic Determination 7 Calculation 8 Precision Appendix A (Informative) Spectrogram for Natamycin Standard Product and Figures for Recovery of Several Samples