標準號：BS EN 12856-1999
中文標準名稱：食品.醋氨基磺酸鹽K、糖精和鄰磺酰苯甲酰亞胺的測定.高效液相色譜分析法
英文標準名稱：Foodstuffs - Determination of acesulfame-K, aspartame and saccharin - High performance liquid chromatographic method
標準類型：X04
發布日期：1999/9/15 12:00:00
實施日期：1999/9/15 12:00:00
中國標準分類號：X04
國際標準分類號：67.050
適用范圍：This European Standard specifies a high performance liquid chromatographic (HPLC) method for the determination of acesulfame-K, aspartame and saccharin, see [1], [2] and [3]. It also allows the determination of caffeine, sorbic acid and benzoic acid in foodstuffs. Interlaboratory tests have been carried out with acesulfame-K in marzipan, yogurt, fruit yogurt, orange juice beverage, cola, cream and jam, with aspartame in marzipan, fruit yogurt, orange juice beverage, orange flavoured beverage, cola, jam, and preparation for flan, and with sodium saccharin in marzipan, yogurt, fruit yogurt, orange juice, orange juice beverage, cola, cream and jam.