本文件规定了肉和肉制品中合成着色剂的薄层色谱法检测方法和高效液相色谱法（HPLC）测定方法。本文件规定HPLC方法为参比方法。本文件适用于肉类及肉制品，包括畜禽产品。采用薄层色谱法的方法可以检测以下着色剂:柠檬黄、专利蓝V、喹啉黄、靛蓝、日落黄FCF、亮黑PN、苋菜红、黑7984、丽春红4R、固绿FCF、赤藓红、蓝VRS。这些着色剂的同义词和识别号见附录A。已观察到不干扰该方法的植物颜色和植物提取物列于B。1.B.2中列出了在某些情况下会干扰本方法的天然色素。HPLC法可检测以下着色剂:柠檬黄、诱惑红AC、苋菜红、亮蓝FCF、丽春红4R、新红、日落黄FCF、卡莫辛、赤藓红、靛蓝。这些标准参比色谱图见附录D。

This document specifies a detection method using thin-layer chromatography and a determination method using high performance liquid chromatography (HPLC) for synthetic colouring agents in meat and meat products.
This document specifies the HPLC method as the reference method.
This document is applicable to meat and meat products, including livestock and poultry products.
The method using thin-layer chromatography can detect the following colouring agents: Tartrazine, Patent Blue V, Quinoline Yellow, Indigotine, Sunset Yellow FCF, Brilliant Black PN, Amaranth, Black 7984, Ponceau 4R, Fast Green FCF, Erythrosine, Blue VRS.
Synonyms and identity numbers of these colouring agents are listed in Annex A. The plant colours and plant extracts which have been observed not to interfere with this method are listed in B.1. Natural colours which in some cases have been shown to interfere with this method are listed in B.2.
The method using HPLC can detect the following colouring agents: Tartrazine, Allura Red AC, Amaranth, Brilliant Blue FCF, Ponceau 4R, New Red, Sunset Yellow FCF, Carmoisine, Erythrosine, Indigotine.
Chromatograms of these standard reference colours are shown in Annex D.