GB 5009.243-2016: National food safety standard - Determination of Heterocyclic Amine Substances in High-temperature Cooked Foods

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Scope

This Standard specifies the liquid chromatography-mass spectrometry/mass
spectrometry for the determination of heterocyclic amines in high-temperature
cooked foods such as 2-amino-3,4-dimethylimidazo [4,5-f] quinoline (MeIQ), 2-
amino-3,8-dimethylimidazo [4,5-f] quinoline (MeIQx), 2-amino-3,4,8-
trimethylimidazo [4,5-f] quinoline (4,8-DiMeIQx), 2-amino-3,7,8-
trimethylimidazo [4,5-f] quinoline (7,8-DiMeIQx), 2-amino-1-methyl-6-phenyl-
imidazo [4,5-b] pyridine (PhIP).
This Standard applies to the determination of MeIQ, MeIQx, 4,8-DiMeIQx, 7,8-
DiMeIQx, PhIP in grilled fish, barbecue, and their products.

Basic Data

Standard ID	GB 5009.243-2016 (GB5009.243-2016)
Description (Translated English)	National food safety standard - Determination of Heterocyclic Amine Substances in High-temperature Cooked Foods
Sector / Industry	National Standard
Classification of Chinese Standard	C53
Word Count Estimation	8,858
Date of Issue	2016-08-31
Date of Implementation	2017-03-01
Regulation (derived from)	Announcement of the State Administration of Public Health and Family Planning 2016 No.11
Issuing agency(ies)	National Health and Family Planning Commission of the People's Republic of China, State Food and Drug Administration