DS CEN/TS 16233-1:2013

Produkte ushqimore -Metoda HPLC për përcaktimin e ksantofiles në mishin e peshkut -Pjesa 1 : Determination of astaksantines and kantaksantines

Foodstuffs - HPLC method for the determination of xanthophylls in fish flesh - Part 1: Determination of astaxanthin and canthaxanthin

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This Technical Specification specifies a method for the determination of canthaxanthin and astaxanthin in fish flesh by high performance liquid chromatography (HPLC). The method can be applied at a range above 0,02 mg/kg. The method should not be applied to the determination of canthaxanthin in poultry tissues, egg yolks and shrimp tissues due to a possible interference of canthaxanthin with cryptoxanthin and xanthophyll esters sometimes present in these matrices.