EN 16155:2012

Foodstuffs - Determination of sucralose - High performance liquid chromatographic method

This European Standard specifies a method for the determination of sucralose in foodstuffs by high performance liquid chromatography (HPLC) by means of elution from a reversed-phased (RP) column using aqueous methanol, followed by RI detection [1]. This method has been validated in an inter-laboratory study via the analysis of sucralose (from 83 mg/kg to 737 mg/kg) in spiked samples of ketchup, mayonnaise, biscuits, yoghurt, instant beverage powder and sweets.
For further information on the validation results, see Annex A.

Lebensmittel - Bestimmung von Sucralose - Hochleistungsflüssigchromatographisches Verfahren

Diese Europäische Norm legt ein Verfahren zur Bestimmung von Sucralose in Lebensmitteln mit Hochleistungs¬flüssigchromatographie (HPLC) durch Elution von einer Umkehrphasensäule (RP Säule) unter Verwendung von wässrigem Methanol und anschließender RI Detektion [1] fest. Das Verfahren wurde in einem Ringversuch durch Analyse von Sucralose (von 83 mg/kg bis 737 mg/kg) in aufgestockten Proben von Ketchup, Mayonnaise, Keksen, Joghurt, sofort löslichem Getränkepulver und Süßwaren (Komprimaten) validiert.
Hinsichtlich weiterer Informationen zu den Validierungsergebnissen siehe Anhang A.

Produits alimentaires - Dosage du sucralose - Méthode par chromatographie liquide à haute performance

La présente Norme européenne spécifie une méthode de dosage du sucralose dans les produits alimentaires par chromatographie liquide à haute performance (CLHP), par élution sur une colonne en phase inverse (PI) en utilisant du méthanol aqueux, suivie d’une détection de l’indice de réfraction [1]. Cette méthode a été validée lors d’une étude interlaboratoires via l’analyse du sucralose (de 83 mg/kg à 737 mg/kg) dans des échantillons dopés de ketchup, mayonnaise, biscuits, yaourt, poudre pour boisson instantanée et bonbons.
Pour de plus amples informations sur les résultats de validation, voir l’Annexe A.

Živila - Določevanje sukraloze - Tekočinska kromatografija visoke ločljivosti

Ta evropski standard določa metodo za določevanje sukraloze v živilih s tekočinsko kromatografijo visoke ločljivosti (HPLC) prek elucije iz reverzne fazne (RP) kolone z uporabo vodnega metanola in pozneje z določanjem lomnega količnika. Ta metoda je bila validirana z medlaboratorijsko raziskavo prek analize sukraloze (od 83 mg/kg do 737 mg/kg) v primešanih vzorcih kečapa, majoneze, piškotov, jogurta, instantne pijače v prahu in sladkarij. Za več informacij o rezultatih validacije glejte dodatek C.

General Information

• Status: Published
• Publication Date: 03-Apr-2012
• Withdrawal Date: 30-Oct-2012
• ICS: 67.050 - General methods of tests and analysis for food products
• Technical Committee: CEN/TC 275 - Food analysis - Horizontal methods
• Drafting Committee: CEN/TC 275/WG 2 - Sweeteners
• Current Stage: 9093 - Decision to confirm - Review Enquiry
• Completion Date: 12-Mar-2024
• Ref Project: SIST EN 16155:2012 - Foodstuffs - Determination of sucralose - High performance liquid chromatographic method

Standards Content (Sample)

2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.Lebensmittel - Bestimmung von Sucralose - Hochleistungsflüssigchromatographisches VerfahrenProduits alimentaires - Détermination du sucralose - Méthode par chromatographie liquide à haute performanceFoodstuffs - Determination of sucralose - High performance liquid chromatographic method67.050Splošne preskusne in analizne metode za živilske proizvodeGeneral methods of tests and analysis for food productsICS:Ta slovenski standard je istoveten z:EN 16155:2012SIST EN 16155:2012en,fr,de01-september-2012SIST EN 16155:2012SLOVENSKI
STANDARD



SIST EN 16155:2012



EUROPEAN STANDARD NORME EUROPÉENNE EUROPÄISCHE NORM
EN 16155
April 2012 ICS 67.050 English Version
Foodstuffs - Determination of sucralose - High performance liquid chromatographic method
Produits alimentaires - Dosage du sucralose - Méthode par chromatographie liquide à haute performance
Lebensmittel - Bestimmung von Sucralose - Hochleistungsflüssigchromatographisches Verfahren This European Standard was approved by CEN on 25 February 2012.
CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN member.
This European Standard exists in three official versions (English, French, German). A version in any other language made by translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management Centre has the same status as the official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and United Kingdom.
EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION EUROPÄISCHES KOMITEE FÜR NORMUNG
Management Centre:
Avenue Marnix 17,
B-1000 Brussels © 2012 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 16155:2012: ESIST EN 16155:2012



EN 16155:2012 (E) 2 Contents Page Foreword .31Scope .42Normative references .43Principle .44Reagents .45Apparatus and equipment .56Procedure .66.1Sample preparation .66.2Preparation of the sample test solutions .66.2.1Soluble samples (e. g. hard candies and similar products) .66.2.2Incompletely soluble samples (e. g. pastries, chewing gum, yoghurt, ketchup, mayonnaise) .66.2.3Solid phase extraction .66.3High-performance liquid chromatography (HPLC) .66.4Identification .66.5Quantitative determination .77Calculation .78Precision .
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