This standard was last reviewed and confirmed in 2016. Therefore this version remains current.
This International Standard specifies a thin-layer chromatographic method for the detection of synthetic, watersoluble
colouring agents in meat and meat products.
The following colouring agents can be detected with the method:
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
Table B.1. Natural colours which in some cases have been shown to interfere with this method are listed in
Status : PublishedPublication date : 2000-03
Edition : 1Number of pages : 11
Technical Committee:Meat, poultry, fish, eggs and their products
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