This standard specifies the method for the determination of niacin and niacinamide in food. The first method of this standard is a microbial method, which is applicable to the determination of the total amount of niacin and nicotinamide in various foods including fortified foods based on natural foods; the second method is high performance liquid chromatography, which is applicable to the determination of tobacco in fortified foods Determination of acid and niacinamide. Method 1 Microbiological method 2 Principle
GB 5009.89-2016 history
2016GB 5009.189-2016 Determination of rice yeast acid in food according to national food safety standard
2014GB 7096-2014 National Food Safety Standard Edible Fungi and Their Products
2008GB/T 9695.25-2008 Meat and meat products.Determination of vitamin PP content
2003GB 11675-2003 Hygienic standard for tremella fuciformis berk
1990GB/T 9695.25-1990 Meat and meat products--Method for determination of vitamin PP content
1989GB 11675-1989 Hygienic standard of tremella fuciformis berk