NY/T 3082-2017 English PDF (NYT3082-2017)

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NY/T 3082-2017: Determination of chlorophyll content in fruits, vegetables and derived products. Spectrophotometry method
NY/T 3082-2017
NY
AGRICULTURAL INDUSTRY STANDARD
OF THE PEOPLE’S REPUBLIC OF CHINA
ICS 67.080
B 31
Determination of chlorophyll content in fruits, vegetables
and derived products - Spectrophotometry method
ISSUED ON: JUNE12, 2017
IMPLEMENTED ON: OCTOBER 01, 2017
Issued by: Ministry of Agriculture of PRC
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Normative references ... 4
3 Principle ... 4
4 Reagents ... 4
5 Instruments ... 5
6 Analytical procedures ... 5
7 Result calculation ... 5
8 Precision ... 6
Determination of chlorophyll content in fruits, vegetables
and derived products - Spectrophotometry method
1 Scope
This standard specifies the method for determining the chlorophyll content in fruits,
vegetables and their products by spectrophotometry.
This standard is applicable to the determination of chlorophyll a content, chlorophyll b
content, total chlorophyll content in fruits, vegetables and their products.
The linear range of chlorophyll a in this standard method is 0.004 mg/g ~ 0.018 mg/g;
the linear range of chlorophyll b is 0.005 mg/g ~ 0.020 mg/g.
2 Normative references
The following documents are essential to the application of this document. For the dated
documents, only the versions with the dates indicated are applicable to this document;
for the undated documents, only the latest version (including all the amendments) is
applicable to this standard.
GB/T 6682 Water for analytical laboratory use - Specification and test methods
3 Principle
The chlorophyll in the specimen is extracted at a 1:1 (V:V) mixture of anhydrous
ethanol and acetone. The absorbance values at 645 nm and 663 nm are measured for
the test solution. The chlorophyll content of the specimen is calculated using the Arnon
formula.
4 Reagents
Unless otherwise specified, the water used is grade 3 water or above as specified in
GB/T 6682; the reagents are analytically pure reagents.
4.1 Anhydrous ethanol.
4.2 Acetone.
4.3 Extraction agent: A 1:1 (V:V) mixture of anhydrous ethanol and acetone.