This Technical Specification specifies an HPLC-method for the determination of neohesperidin-dihydrochalcon (NHDC) in foodstuffs. It has been validated in a collaborative test with cherry yoghurt containing 42,7 mg/kg and on a multi vitamin drink containing 35,6 mg/I NHDC [1]. The method has been successfully applied to a range of other foods including marzipan, bakery products, cream, custard powder, chocolate, ice cream.
DS/CEN/TS 14537-2003由丹麦标准化协会 DK-DS 发布于 2003-09-12,并于 2003-07-15 实施。
DS/CEN/TS 14537-2003在国际标准分类中归属于: 67.050 食品试验和分析的一般方法。
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